Beetroot Soup

Ingredients

• 500 g beetroot
• 300 g potatoes
• 100 g Celery Root
• 1 onion
• 30 g Butter
• Salt
• pepper (ground)
• 1 bay leaf

Instructions

1. 1.

   Peel, wash and dice the beetroot, potatoes, and celery root. Wash the beetroot leaves, trim them, dry thoroughly, and cut into strips, reserving some for garnish. Peel and finely chop the onion; sauté in a pot with melted butter until translucent. Add the beetroot, potatoes, and celery root, stir briefly, then pour in broth to cover. Season with salt and pepper, add the bay leaf, and simmer over medium heat for 25 minutes.

2. 2.

   Five minutes before the end of cooking, add the leaf strips and let them wilt. Remove the bay leaf, taste the soup again, and ladle into preheated bowls. Garnish with the remaining beetroot leaves and serve.