Creamy Beetroot Soup

Ingredients

• 1 onion
• 1 Carrot
• 150 g celery root
• 500 g beetroot
• 1 tbsp butter
• 1 bay leaf
• 800 ml vegetable broth
• Salt
• ground pepper
• 1 tbsp White Wine Vinegar
• ground caraway
• ground allspice
• 120 g sour cream
• 1 tbsp chopped chives

Instructions

1. 1.

   Peel the onion, carrot, celery root and beetroot and dice them. Sauté briefly in hot butter together, add the bay leaf and pour in the broth. Season with salt, pepper, vinegar, caraway and allspice, cover and simmer gently for about 25 minutes until tender.

2. 2.

   Remove the bay leaf from the soup and puree it finely (optionally strain through a fine sieve). If needed let it reduce further or add more broth. Remove from heat, stir in half of the sour cream and taste. Spoon the remaining sour cream over the surface, swirl it in, and sprinkle with chives before serving.