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Chilled Beet Soup

Chilled Beet Soup
269
calories
Calories
30 min.
Preparation
2 h. 30 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
1 onion
1 clove garlic
1.333 cups white Cabbage
cup Leeks
2 tablespoons butter
5 cups Beets
3 cups Vegetable broth (instant)
1 tablespoon white wine vinegar
cup Sour cream
salt
freshly ground peppers
4 hard-boiled Quail egg (or small hens' eggs)
dill weed (tips) to garnish
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Preparation steps

1
Thinly peel and grate the beet. Peel and finely chop the onion and garlic. Shred the cabbage. Wash the leek and cut into rings.
2
Heat the butter in a pan and saute the onion and garlic. Add the cabbage, leek and beet and saute briefly. Add the vegetable broth, bring to a boil and simmer over a low heat for about 20 minutes.
3
Puree the soup, stir in the sour cream and season to taste with vinegar, salt and pepper. Chill until ready to serve.
4
To serve, shell and halve the eggs. Ladle the soup into bowls or plates, place 2 egg halves in the middle of each and garnish with dill weed.