Creamy Red Beet Soup with Horseradish

Peel beets (gloves are recommended) and dice into small cubes. Peel the potatoes and dice well. Peel the onions and chop finely. Cook onions in a saucepan in hot oil until translucent. Add beets and potatoes, stir well, add bay leaf and pour in broth. Season with caraway seeds, allspice, salt and pepper and let simmer until soft, about 20 minutes.

Meanwhile, peel and grate the horseradish.

Puree the soup finely and press through a sieve. Depending on the desired consistency, add broth or continue to simmer to thicken the soup. Then remove from heat and season with horseradish, lemon juice and 50 grams (approximately 2 ounces) sour cream. Season with salt and pepper and pour into cups. Pipe 1 tablespoon of the sour cream on top, sprinkle with horseradish and serve sprinkled with parsley.