Beetroot Soup with Goat Cheese and Pancakes

Ingredients

• 140 g flour
• 1 egg
• 300 ml milk (1.5% fat)
• Salt
• 2 tsp vegetable oil
• 0.25 Cucumber
• 100 g cream cheese (0.2% fat)
• 30 g horseradish cream (2 tbsp; jar)
• Pepper
• 1 splash Lemon juice
• 160 g smoked salmon (8 slices)
• 450 g beetroot tubers (2 beetroot tubers)
• 150 g starchy potatoes (2 starchy potatoes)
• 1 onion
• 10 g chives (0.5 bunch)
• 5 g Butter (1 tsp)
• 800 ml vegetable broth
• 2 tbsp Red wine vinegar
• 100 g goat cream cheese

Instructions

1. 1.

   For the pancakes, whisk flour with egg, milk and a pinch of salt into a smooth batter. Lightly oil a small pan and pour in 1/4 of the batter. Spread evenly and cook each side for about 2 minutes over medium heat. Remove finished pancakes from the pan and let cool; this uses up all the batter.

2. 2.

   Peel cucumber pieces and slice lengthwise into thin slices.

3. 3.

   Mix cream cheese with horseradish and season with salt, pepper and a splash of lemon juice. Spread the mixture thinly on the pancakes and top with salmon and cucumber slices. Roll up and cut diagonally in half.

4. 4.

   For the soup, peel, wash and dice beetroot and potatoes into small cubes. Peel and finely chop onion. Wash chives, pat dry and cut into rings.

5. 5.

   Melt butter in a pot. Sauté onion over medium heat until translucent. Add beetroot and potatoes, stir for 2 minutes, then deglaze with broth. Simmer over medium heat for 25–30 minutes. Then puree finely.

6. 6.

   Season soup with salt, pepper and vinegar, serve in four bowls. Sprinkle goat cheese on top, garnish with chives, and offer extra pancakes on the side.