Beet Soup with Cream
8,5 / 10
- 11 ozs Beets (thinly sliced)
- 1 ⅕ liters Beef stock
- 1 bay leaf
- 11 ozs potatoes (peeled and thinly sliced)
- 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
How healthy are the main ingredients?potatoSour creamWhipped creamsaltDill
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.
Add the spring onions and simmer for 2-3 minutes. Season to taste with salt, pepper and vinegar.
Mix the soured cream with the whipped cream.
Put the fish pieces into deep plates, ladle the beetroot soup over and top with a spoonful of cream. Sprinkle with dill to garnish.