Cold Beetroot Soup with Radishes

Ingredients

• 2 shallots
• 0.5 apple
• 500 g cooked beetroot (pre-cooked; vacuum sealed)
• 1 tbsp Olive Oil
• 800 ml vegetable broth
• 2 tbsp Apple cider vinegar
• Salt
• Pepper
• 100 ml Buttermilk
• 6 Radishes
• 1 Spring onion
• 2 hard‑boiled eggs
• 0.5 bunch dill (10 g)
• 4 tbsp sour cream (80 g; 10% fat)

Instructions

1. 1.

   Peel and finely dice the shallots. Wash the apple, remove the core and cut into small pieces. Drain the beetroot and cut into large chunks.

2. 2.

   Heat the olive oil in a pot. Sauté the shallots, apple and beetroot over medium heat for 4–5 minutes. Add the broth and vinegar, then simmer everything for about 15 minutes. Season with salt and pepper, stir in the buttermilk, and blend until smooth. Cool and refrigerate for about an hour.

3. 3.

   Meanwhile wash, trim and slice the radishes thinly. Wash and trim the spring onion, cutting it into fine rings. Peel and halve the eggs. Wash the dill, pat dry and pluck off the tips.

4. 4.

   Stir the soup, ladle into bowls, and spoon 1 tbsp of sour cream over each serving. Sprinkle radish slices and dill on top, then place a half egg on each bowl.