Beetroot Soup
Beetroot soup is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g beetroot
- 1 onion
- 1 apple
- 20 g butter
- 1 piece of fresh grated horseradish root
- 400 ml white wine
- 1 l vegetable broth
- 1 cup sour cream
- 1 bunch dill
- Salt
- white pepper
- vegetable oil
Instructions
-
1.
Dice the beetroot and onion. Peel and grate the apple. In a pan heat the butter with a little vegetable oil, sauté the onion until translucent, add the beetroot cubes, apple shreds, and grated horseradish, and let them brown.
-
2.
Deglaze with half of the white wine and pour in 1/2 l vegetable broth. Cover and simmer for about an hour. Remove some beetroot pieces for garnish, puree the rest finely, stir in more broth if needed to reach desired consistency, and season with salt and pepper.
-
3.
In a small bowl whisk together 3 tsp sour cream, dill, salt, and white pepper. Ladle the soup onto plates, scatter beetroot chunks on top, place a dollop of dill‑cream in the center, and sprinkle extra dill for decoration.
