Beetroot Soup

Ingredients

• 1.2 l Vegetable broth
• 600 g beetroot
• 2 tbsp lemon juice
• 100 g onions
• 1 stalk Celery
• 0.5 head white cabbage
• 2 cloves garlic
• 2 tbsp Rapeseed oil
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped dill sprigs (and dill sprigs for garnish)
• 150 g Sour cream
• 2 spring onions (green parts only)

Instructions

1. 1.

   Peel the beetroot and cut it into small cubes.

2. 2.

   Peel the onions, halve them and dice. Cut the celery and cabbage into small cubes as well. Peel the garlic and finely chop it.

3. 3.

   Heat the oil in a pot, sauté the onions and garlic until translucent, then add the vegetables and cook for a few minutes; add the broth and lemon juice, season with salt and pepper, cover and simmer for about 15 minutes.

4. 4.

   Wash and trim the spring onions, slicing them into thin rings.

5. 5.

   Finally stir in the sour cream, taste and serve sprinkled with dill and spring onion rings.