Beetroot soup with dill

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 7-10 Tbsp 4-6 (about 500 g) beetroot
  • 1/2 TEASPOON Caraway seeds
  • 7-10 Tbsp salt, white pepper
  • 3 TABLESPOONS Fresh cream
  • 1 TABLESPOON grated horseradish (a. d. glass)
  • 1/4 apple juice
  • 1-2 TABLESPOONS Vegetable broth
  • 1 pinch Sugar
  • 2 TABLESPOONS Vinegar (e.g. balsamic vinegar)
  • 2 stem(s) Dill

Directions

  1. 1

    Brush beetroot thoroughly (do not damage the skin!). Cook with caraway seeds in salted water for about 40 minutes

  2. 2

    Mix crème fraîche and horseradish. Season with salt and pepper

  3. 3

    Drain the beetroot, quench and let it cool down a little. Peel the beetroot and cut into large cubes

  4. 4

    Boil 1/2 l water and apple juice. Stir in stock. Add beetroot and simmer for about 5 minutes. Then puree with the chopping stick. Season soup with salt, pepper, sugar and vinegar

  5. 5

    Wash the dill, shake dry and chop finely, except for a little to garnish. Sprinkle soup with dill and garnish with crème fraîche and dill

  6. 6

    Just cook twice the amount of soup and freeze half of it! It keeps for about 3 months

Nutrition Facts

KCAL
120 kcal
CARBS
15 g
FATS
5 g
PROTEINS
2 g

Categories & Tags

AppetizerMain dishSoups