Beetroot Soup with Smoked Trout

Ingredients

• 1 vegetable onion
• 2 Garlic cloves
• 500 g beetroot
• 250 g White cabbage
• 0.25 head of celery root
• 2 carrots
• 30 g Butter
• 600 ml Vegetable Broth
• 400 ml fish stock
• 400 g smoked trout
• Salt
• black pepper (freshly ground)
• 3 tbsp white wine vinegar
• a pinch of sugar (to taste)
• 2 tbsp Sour cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Peel the beetroot (wear disposable gloves) and cut into sticks. Clean, wash, separate the leaves from the thick stems of the white cabbage and chop it small. Peel and grate the celery root and carrots coarsely. In a pot heat the butter and sauté the diced onion and garlic for 1-2 minutes until translucent.

2. 2.

   Add the remaining vegetables (except the white cabbage) and continue to sauté for another 2-3 minutes. Pour in the broth and fish stock, add the cabbage, and let everything simmer for 20-25 minutes over medium heat. Roughly flake the trout. Season the soup with salt and pepper, taste with vinegar and sugar, and ladle into preheated bowls. Place the trout pieces as a garnish in the soup and serve topped with a dollop of sour cream and chopped parsley.