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Beet Soup with Creme Fraiche and Horseradish
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 40 mins
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Ingredients
for
4
- Ingredients
- 500 grams Beets
- 2 red onions
- 1 Tbsp butter
- 2 tsps sugar
- 2 Tbsps White vinegar
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 generous pinches ground cumin
- 60 grams fresh Horseradish
- 4 Tbsps Crème fraiche
- scallions (for garnish)
Preparation steps
1.
Peel and cube the beets. Peel and dice the red onion. Melt the butter in a saucepan. Add the beets and onion, and cook until the onions are translucent. Stir in the sugar, vinegar and broth. Season with the salt, pepper and cumin to taste. Cook over medium heat until the beets are tender, about 25 minutes.
2.
Use a hand blender to puree the soup. Season with salt and pepper to taste. Season with vinegar if desired.
Peel the horseradish and cut into thin matchsticks. Serve the soup in bowls and top with a dollop of creme fraiche. Place the horseradish strips on top and garnish with chives.
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