Beetroot soup with buttermilk

Name: Beetroot soup with buttermilk
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 400 g cooked beetroot (vacuum packed); 150 g Potatoes; 1 TABLESPOON Oil; 1⁄2 Federation Chives; 5 Stem(s) Dill; 30 g Beetroot sprouts; 150 ml Beetroot juice (bottle); 1-2 TABLESPOONS Cream horseradish (glass); 200 ml Buttermilk; 7-10 Tbsp salt, pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
400 g cooked beetroot (vacuum packed)
150 g Potatoes
1 TABLESPOON Oil
1⁄2 Federation Chives
5 Stem(s) Dill
30 g Beetroot sprouts
150 ml Beetroot juice (bottle)
1-2 TABLESPOONS Cream horseradish (glass)
200 ml Buttermilk
7-10 Tbsp salt, pepper

Directions

1
Peel and finely chop the onion. Drain and dice the beetroot. Peel, wash and chop the potatoes. Heat the oil in a large pot. Steam beetroot, potatoes and onion for about 3 minutes.
2
3⁄4 Add l water, bring to the boil and simmer for 15-20 minutes.
3
Wash herbs. Finely chop the chives in rolls and dill. Sort the sprouts, wash hot and drain well.
4
Puree the vegetables briefly, pour through a fine sieve and pass through if necessary. Add beetroot juice and bring to the boil. Add horseradish and buttermilk to the soup and heat while stirring (do not boil!).
5
Season to taste with salt and pepper. Arrange soup with herbs and sprouts. Baguette tastes good with it.