Red Beet Soup with Meatballs

Ingredients

• 1 stale roll
• 300 g fresh red beets
• 300 g waxy potatoes
• 1 Shallot
• 2 tbsp plant oil
• 800 ml vegetable broth
• Salt
• Pepper
• 0.5 tsp ground cumin
• 400 g mixed minced meat
• 1 egg
• 1 tsp medium‑hot mustard
• 1 tsp fresh chopped thyme
• 1 tsp fresh chopped rosemary
• 80 g fresh Parmesan (in a block)

Instructions

1. 1.

   Soak the roll in lukewarm water. Peel, wash and dice the red beets and potatoes into 1.5 cm cubes. Peel and finely chop the shallot. Heat the oil in a pot and sauté the shallot until translucent. Add the beet and potato cubes, cook briefly, then pour in the broth. Season with salt, pepper and cumin; simmer over medium heat for about 25 minutes.

2. 2.

   Meanwhile mix the minced meat with the egg, mustard, well‑squeezed roll crumbs and herbs, seasoning with salt and pepper. Form small balls from the mixture and let them cook in the soup. Taste the soup again, ladle into preheated bowls and sprinkle with freshly grated Parmesan before serving.