Beetroot Soup with Rice and Quail Eggs

Ingredients

• 600 g beetroot (vacuum-packed and pre-cooked)
• 1 kohlrabi
• 1 large onion
• 1 Garlic clove
• 1 EL Butter
• 1 EL plant oil
• 180 g long-grain rice
• 1 l vegetable broth
• 1 bay leaf
• 1 TL sugar
• 1 EL vinegar
• 2 juniper berries
• 8 quail eggs
• 0.5 handful fresh dill
• Salt
• pepper (ground)
• sour cream (for serving)

Instructions

1. 1.

   Dice the beetroot into small cubes. Peel and dice the kohlrabi. Mince the onion and garlic. In a pot, sauté in hot butter and oil. Add the kohlrabi, rice, and beetroot; cook for about 3 minutes. Deglaze with broth, add bay leaf, sugar, vinegar, and juniper berries; simmer for about 15 minutes.

2. 2.

   Meanwhile, boil the quail eggs for approximately 4 minutes. Cool in ice water, peel, and halve. Wash the dill, dry, trim the tips, and chop finely. Season the soup with salt and pepper, stir in the dill, and fold in the eggs. Serve in bowls topped with a dollop of sour cream.