Beetroot Soup with Beans and Apple

Ingredients

• 400 g beetroot
• 1 onion
• 2 carrots
• 150 g celeriac
• 0.25 head white cabbage (ca. 400 g)
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 1 l vegetable broth
• Salt
• ground pepper
• 150 g canned red beans
• 2 tbsp Apple cider vinegar
• 100 g cooked beetroot
• 1 apple
• 100 g Sour cream
• marjoram
• parsley

Instructions

1. 1.

   Wash, peel or trim the beetroot, onion, carrots, celeriac and cabbage, then cut into fine strips or small pieces. Sauté together in hot oil briefly, stir in tomato paste and cook for about 5 minutes while stirring. Add broth, season with salt and pepper, and simmer gently for about 20 minutes. Rinse the beans, drain them, and add to the soup during the last 5 minutes of cooking. If needed, add more broth.

2. 2.

   Season with vinegar, salt and pepper.

3. 3.

   For garnish, peel the beetroot and apple, remove seeds, grate everything finely except a few apple slices reserved for garnish. Mix in sour cream.

4. 4.

   Serve the soup on plates, place a dollop of sour cream on top, and sprinkle with apple slices and herbs.