Blitz beetroot soup with buttermilk

Name: Blitz beetroot soup with buttermilk
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 400 g vacuum packed red beets; 150 g Potatoes; 1 TABLESPOON Oil; 150 ml Beetroot juice; 2 TABLESPOONS Sprouts (e.g. beetroot); 1⁄2 Federation Chives; 2 TABLESPOONS Cream horseradish; 200 g Buttermilk; 7-10 Tbsp salt, pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
400 g vacuum packed red beets
150 g Potatoes
1 TABLESPOON Oil
150 ml Beetroot juice
2 TABLESPOONS Sprouts (e.g. beetroot)
1⁄2 Federation Chives
2 TABLESPOONS Cream horseradish
200 g Buttermilk
7-10 Tbsp salt, pepper

Directions

1
Peel and chop the onion. Roughly dice the beetroot. Peel, wash and chop the potatoes. Heat the oil in a pot. Brown everything in it. 3⁄4 l Pour on water and beetroot juice, bring to the boil and simmer for about 15 minutes.
2
Rinse and drain the sprouts. Wash the chives, shake dry and cut into small rolls.
3
Puree the soup very finely with a hand blender. Stir in horseradish and buttermilk and heat up, but do not boil any more. Season to taste with salt and pepper. Serve with chives and sprouts.