Beetroot Stew

Ingredients

• 500 g beetroot
• 1 onion
• 2 tbsp sunflower oil
• 1 l vegetable broth
• 1 bay leaf
• 5 peppercorns
• 3 Juniper berries
• 1 tsp allspice seeds
• Salt
• Pepper
• 250 g waxy potatoes
• 250 g carrots
• 50 g fresh horseradish
• 1 tsp lemon juice
• 100 g sour cream (10% fat)
• white pepper
• 0.5 bunch Chives
• a pinch sugar
• a splash white wine vinegar

Instructions

1. 1.

   Peel the beetroot and cut into large pieces. Peel the onion and dice finely.

2. 2.

   Heat oil in a large pot and sauté the onion until translucent. Add beetroot, vegetable broth, and bay leaf. Place peppercorns, juniper berries, and allspice seeds in a spice bag and add to the pot. Bring to a boil, season with salt and pepper, then simmer for about 30 minutes over medium heat.

3. 3.

   Meanwhile wash, peel, and cut potatoes and carrots into large pieces.

4. 4.

   Add potatoes and carrots to the beetroot and cook for another ~15 minutes.

5. 5.

   While this cooks, wash, peel, and finely grate horseradish. Immediately whisk it with lemon juice and sour cream, seasoning with salt and white pepper. Wash chives, dry shake, and cut into rosettes.

6. 6.

   After cooking remove the bay leaf and spice bag, then season the stew with salt, pepper, a pinch of sugar, and a splash of vinegar.

7. 7.

   Serve the stew in four bowls, top with horseradish cream, and garnish with chive rosettes.