Beetroot butter milk soup with dill

Name: Beetroot butter milk soup with dill
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 400 g precooked beetroot; 150 g Potatoes; 1 TABLESPOON Oil; 750 ml Vegetable broth; 1/2 bunch Chives; 5 Stem(s) Dill; 30 g Beetroot sprouts; 150 ml beetroot juice; 1 TABLESPOON Cream horseradish; 200 ml Buttermilk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
400 g precooked beetroot
150 g Potatoes
1 TABLESPOON Oil
750 ml Vegetable broth
1/2 bunch Chives
5 Stem(s) Dill
30 g Beetroot sprouts
150 ml beetroot juice
1 TABLESPOON Cream horseradish
200 ml Buttermilk
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and chop the onions. Roughly dice the beetroot. Peel, wash and chop the potatoes. Heat oil in a pot. Brown the onions for about 3 minutes. Add beetroot and potatoes and fry for about 2 minutes. Deglaze with stock, bring to the boil and simmer for 15-20 minutes at medium heat
2
Wash herbs, shake dry. Cut the chives into diagonal rolls. Pluck dill flags from the stalks. Wash the sprouts and let them drip off
3
Puree the vegetables in the broth with a hand blender and pour through a sieve. Add beetroot juice and bring to the boil again. Add horseradish and buttermilk. Season to taste with salt and pepper. Pour soup into bowls. Garnish with chives, dill and beetroot sprouts