Beetroot Soup

Ingredients

• 4 beetroot roots
• 2 small onions
• 2 Garlic cloves
• 1 tbsp butter
• 800 ml beef stock
• 250 g Mushrooms
• Salt
• Pepper (freshly ground)
• 1 tsp Cayenne pepper
• sour cream

Instructions

1. 1.

   Peel the beetroots, optionally halve or quarter them and slice thinly (best with a mandoline). Peel and finely chop the onion. Peel and finely chop the garlic. Heat butter in a pot and sauté the onion and garlic until translucent. Add the beetroot and cayenne pepper, stirring for about 2-3 minutes to soften.

2. 2.

   Pour in the stock and bring to a boil, then reduce heat and simmer covered for 20-25 minutes until the beetroot is tender. Meanwhile, clean the mushrooms and slice them thinly. Add the mushrooms during the last 5 minutes of cooking and let them steam with the soup. Season with salt and pepper. Serve the soup in a glass topped with a generous dollop of sour cream immediately.