Beetroot elderberry soup

Name: Beetroot elderberry soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g beetroot; 1 Onion; 2 medium-sized apples; 1-2 TABLESPOONS butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1⁄4 l Lilac berry juice (elderberry); 1 TABLESPOON Vegetable broth; 1⁄2 Beet cress (e.g. daikon cress); 3 tablespoons (50 g) Double oder Mascarpone cream; 2 TEASPOONS Oil (e.g. walnut oil)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g beetroot
1 Onion
2 medium-sized apples
1-2 TABLESPOONS butter/margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1⁄4 l Lilac berry juice (elderberry)
1 TABLESPOON Vegetable broth
1⁄2 Beet cress (e.g. daikon cress)
3 tablespoons (50 g) Double oder Mascarpone cream
2 TEASPOONS Oil (e.g. walnut oil)

Directions

1
Peel and chop the beetroot (it is best to put on disposable gloves, as beetroot stains). Peel and chop onion and apples.
2
Heat the fat in a pot and fry the onion in it. Fry the apples and beetroot briefly. Season with salt, pepper and some sugar. 1⁄2 Pour on l water and lilac berry juice, stir in broth.
3
Bring everything to the boil. Simmer covered for 20-30 minutes.
4
Wash the cress and cut from the bed. Puree the soup finely with a hand blender. Season to taste with salt, pepper and a little sugar. Arrange in plates. Stir the double cream until smooth and stir into the soup in streaks.
5
Drizzle with oil. Sprinkle with cress and coarse pepper. Ciabatta tastes good with it.