Beet Soup with Sour Cream

Name: Beet Soup with Sour Cream
Total time: 55 min
Yield: 4
Ingredients: 400 grams Beets; 200 grams starchy potatoes; 1 onion; 1 Tbsp butter; 2 bay leaves; 600 milliliters Vegetable broth; 0.5 tsp ground ginger; salt; freshly ground peppers; ground cumin; 2 Tbsps Red wine vinegar; 100 grams Sour cream; 2 tsps scallions

Average: 5 (1 vote)

(1 vote)

Rate recipe

Save

Health Score:

9,3 / 10

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 55 min.

Ready in

Ingredients

for

each

Ingredients: 400 grams Beets; 200 grams starchy potatoes; 1 onion; 1 Tbsp butter; 2 bay leaves; 600 milliliters Vegetable broth; ½ tsp ground ginger; salt; freshly ground peppers; ground cumin; 2 Tbsps Red wine vinegar; 100 grams Sour cream; 2 tsps scallions

How healthy are the main ingredients?

potato Sour cream ginger onion salt

print shopping list

Preparation steps

Peel the beets and potatoes and dice. Peel the onion, chop finely and sweat in butter until translucent. Add the bay leaves and potato and beet cubes, allow to sauté briefly, then pour in the broth and stir in the ginger. Bring the soup to boil, cover and simmer about 30 minutes over medium heat.

Remove the bay leaves and puree the soup. Add all but 4 teaspoons of the sour cream to soup and stir. Season with salt, pepper, cumin and vinegar. Distribute in bowls, top with 1 teaspoon sour cream, slightly stir and serve garnished with chives.