Winter beetroot soup

Name: Winter beetroot soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g beetroot; 200 g Carrots; 200 g Potatoes; 1 Onions; 50 g Butter or margarine; 200 ml dry white wine; 800 ml Vegetable broth; 1-2 TABLESPOONS Horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Fresh cream; 7-10 Tbsp Wood skewer

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g beetroot
200 g Carrots
200 g Potatoes
1 Onions
50 g Butter or margarine
200 ml dry white wine
800 ml Vegetable broth
1-2 TABLESPOONS Horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Fresh cream
7-10 Tbsp Wood skewer

Directions

1
Clean, peel and dice beetroot and carrots. Peel, wash and dice the potatoes. Peel and finely dice onion. Heat fat and fry prepared vegetables for about 3 minutes while stirring. Deglaze with wine, bring to the boil and simmer for about 3 minutes.
2
Add stock and horseradish, bring to the boil and simmer for about 30 minutes, stirring occasionally. Finely puree with a hand blender. Season to taste with salt and pepper. Put 1 blob of crème fraîche into each cup and draw streaks with a wooden skewer. Roasted farmhouse bread tastes good with it
3
Picture 2-4 Cut roasted farmhouse bread into cubes