Beetroot soup with horseradish crème fraîche

Name: Beetroot soup with horseradish crème fraîche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g beetroot; 1/2 TEASPOON Caraway seeds; 7-10 Tbsp Salt; 3 TABLESPOONS Fresh cream; 1 TABLESPOON grated horseradish (from the jar); 7-10 Tbsp Pepper; 1/2 l Vegetable broth; 1/2 l Apple juice (naturally cloudy); 30 g Cornstarch; 7-10 Tbsp Sugar; 7-10 Tbsp Balsamic vinegar; 2 Branches Dill

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g beetroot
1/2 TEASPOON Caraway seeds
7-10 Tbsp Salt
3 TABLESPOONS Fresh cream
1 TABLESPOON grated horseradish (from the jar)
7-10 Tbsp Pepper
1/2 l Vegetable broth
1/2 l Apple juice (naturally cloudy)
30 g Cornstarch
7-10 Tbsp Sugar
7-10 Tbsp Balsamic vinegar
2 Branches Dill

Directions

1
Wash beetroot tubers. Do not damage skin! Cook the vegetables unpeeled with caraway seeds in boiling salted water for 60 minutes. Mix crème fraîche and horseradish, season with salt and pepper.
2
Drain the beetroot, quench with cold water and let it cool down. Peel and roughly dice the tubers. Boil up vegetable stock and apple juice. Add beetroot, heat it up again and puree it with a chopping stick.
3
Mix cornstarch in a little cold water. Thicken soup with it. Bring to the boil again and season to taste with sugar and balsamic vinegar. Wash the dill, dab dry and chop finely, except for a little garnish.
4
Arrange the soup with chopped dill and crème fraîche strips in plates. Garnish with dill flags.