Chilled Beet Soup
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 750 grams Beets (with leaves)
- ¾ l Vegetable broth
- ½ lemon (juice)
- 200 grams Whipped cream
- 1 bunch Radish
- salt
- peppers
- 1 Cucumber
- Beet Greens (for garnish)
- 2 Tbsps scallions
- 2 hardboiled eggs
Preparation steps
1.
Peel and thinly dice the beets, then add to the vegetable broth and simmer over low heat about 30 minutes. Purée together in a blender, then reheat and season with lemon juice, salt and pepper. Allow to cool on the stove, then place in the refrigerator to chill for another 20 minutes. Add the cream, mix well and season again.
2.
Peel the eggs and cut into quarters. Rinse the cucumber, cut into quarters lengthwise, then into thin slices. Rinse the radishes, cut in half, then into slices. Coarsely chop the beet leaves. Divide the chilled soup into cups and serve garnished with the eggs, radishes, cucumbers, chives, and beet leaves.
