Fruchtige Rote-Bete-Suppe mit Himbeeren

Ingredients

• 400 g beetroot
• 150 g starchy potatoes
• 150 g celeriac
• 2 EL Butter
• 800 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 1 pinch cumin (ground)
• 200 g Raspberries
• 1 orange
• 1 EL raspberry vinegar
• 1 TL honey
• 4 EL sour cream
• dill sprigs (for garnish)

Instructions

1. 1.

   Peel the beetroot (with gloves if desired), potatoes, and celeriac; dice them. In a hot pot, sauté all in butter until colorless. Add broth, season with salt, pepper, and cumin; simmer gently for about 30 minutes until tender.

2. 2.

   Reserve some raspberries for garnish after straining the rest. Squeeze the orange to extract juice.

3. 3.

   Remove soup from heat and puree finely with the strained raspberries. Stir in orange juice, vinegar, and honey; let reduce slightly or add more broth if needed. Season with salt and pepper, ladle into bowls, top each with 1 tbsp sour cream, sprinkle dill and fresh raspberries, then serve.