Beet Soup with Sour Cream

5
Average: 5 (1 vote)
(1 vote)
Beet Soup with Sour Cream
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
400 grams
200 grams
starchy potatoes
1
1 tablespoon
2
600 milliliters
½ teaspoon
ground ginger
freshly ground peppers
2 tablespoons
100 grams
2 teaspoons
How healthy are the main ingredients?
potatooniongingersaltSour cream

Preparation steps

1.

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.

2.

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.