Beetroot soup with beefsteak

Name: Beetroot soup with beefsteak
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Beefsteak; 250 g boiled and peeled beetroot; 1 small clove of garlic; 4 (à 15 g) Mini-shallots; 1 TEASPOON Half-fat butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch ground caraway; 1 pinch Sugar; 1 TEASPOON Red wine vinegar; 300 ml Beef stock; 2 stem(s) Dill; 30 g Light cream

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Beefsteak
250 g boiled and peeled beetroot
1 small clove of garlic
4 (à 15 g) Mini-shallots
1 TEASPOON Half-fat butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch ground caraway
1 pinch Sugar
1 TEASPOON Red wine vinegar
300 ml Beef stock
2 stem(s) Dill
30 g Light cream

Directions

1
Dab meat dry and cut into strips. Roughly dice the beetroot. Peel garlic and shallots. Chop garlic finely. Halve the shallots.
2
Heat butter in a pot. Steam shallots in it until translucent and take them out. Add meat to the frying fat and fry for 2 minutes on all sides and remove. Sauté garlic in the frying fat until transparent. Add beetroot and sauté briefly. Season with salt, pepper, caraway and sugar. Deglaze with vinegar and beef stock. Let simmer for about 5 minutes. Meanwhile wash the dill, dab dry and pluck flags from the stalks. Puree the soup.
3
Season with salt, pepper, caraway and sugar. Deglaze with vinegar and beef stock. Let simmer for about 5 minutes. Meanwhile wash the dill, dab dry and pluck flags from the stalks. Puree the soup. Add meat and shallots. Garnish with crème légère and dill