Beet Soup with Smoked Trout

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Beet Soup with Smoked Trout
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
1 yellow onion
2 garlic cloves
500 grams Beets
250 grams Green cabbage
¼ Celery root
2 carrots
30 grams butter
600 milliliters Vegetable broth
400 milliliters fish stock
400 grams smoked trout
salt
freshly ground peppers
3 Tbsps White vinegar
1 pinch sugar (to taste)
2 Tbsps Sour cream
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
troutSour creamparsleysugargarlic clovecarrot

Preparation steps

1.

Peel the onion and garlic and chop finely. Peel the beets (wear disposable gloves) and cut into sticks. Rinse the cabbage, separate the leaves and remove the thick stalks. Cut the cabbage into small pieces. Peel the celery root and the carrots and grate coarsely. In a saucepan, heat the butter and sauté the onion and garlic until translucent, 1-2 minutes.

2.

Add the remaining vegetables (except the cabbage) and sauté 2-3 minutes. Add the broth, the stock and the cabbage and simmer over medium heat for 20-25 minutes. Pick the trout off the bones and tear into rough pieces. Stir in the vinegar and season the soup with salt, pepper and sugar and ladle into heated soup bowls. Place the trout pieces into the soup and serve garnished with a dollop of sour cream and chopped parsley.