Beet Soup with Cream
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 11 ozs Beets (thinly sliced)
- 1 ⅕ liters Beef stock
- 1 bay leaf
- 11 ozs potatoes (peeled and thinly sliced)
- salt
- 2 scallions (cut into rings)
- freshly ground peppers
- 1 Tbsp Red wine vinegar
- ⅜ cup Sour cream
- 4 Tbsps Whipped cream
- 4 Soused herring (matje)
- To garnish
- Dill
Preparation steps
1.
Put the beetroot slices and stock in a pan with the bay leaf and bring to a boil. Cook for 10 minutes, then add the potato slices and a little salt. Cover and simmer for a further 10-15 minutes, until tender.
2.
Add the spring onions and simmer for 2-3 minutes. Season to taste with salt, pepper and vinegar.
3.
Mix the soured cream with the whipped cream.
4.
Put the fish pieces into deep plates, ladle the beetroot soup over and top with a spoonful of cream. Sprinkle with dill to garnish.
