Beetroot soup with tortellini

Name: Beetroot soup with tortellini
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 100 g dried tortellini with cheese filling; 1 package (500 g) Beetroot (vacuum-packed; 6 balls content); 2 Garlic cloves; 2 Onions; 1 TABLESPOON Butter or margarine; 1,2 l Vegetable broth (instant); 2 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Marjoram; 1 TABLESPOON Fresh cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

100 g dried tortellini with cheese filling
1 package (500 g) Beetroot (vacuum-packed; 6 balls content)
2 Garlic cloves
2 Onions
1 TABLESPOON Butter or margarine
1,2 l Vegetable broth (instant)
2 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Marjoram
1 TABLESPOON Fresh cream

Directions

1
Prepare the tortellini according to the instructions on the packet. In the meantime, roughly dice 5 beetroot balls and set aside. Peel garlic and onions and dice coarsely. Heat the fat in a saucepan. Fry garlic and onions in it until transparent. Add diced beetroot and briefly sauté. Deglaze with vegetable stock and simmer for about 10 minutes.
2
In the meantime cut the remaining beetroot ball into slices and cut out Christmassy motifs. Finely puree the soup and season to taste with red wine vinegar, salt and pepper. Carefully place the finished tortellini on the soup. Garnish with the beetroot motifs and marjoram. Before serving, pour crème-fraîche over the soup and motifs. Thread into the soup