Winter beetroot soup

Name: Winter beetroot soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Red prayers (approx. 600 g); 2 medium-sized carrots; 2 medium-sized potatoes; 1 Onion; 2 TABLESPOONS Butter; 3 TSP Vegetable broth (instant); 1 piece(s) (approx. 20 g) fresh horseradish (alternatively 1-2 teaspoons from the glass); 1 TEASPOON Lemon juice; 100 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Red prayers (approx. 600 g)
2 medium-sized carrots
2 medium-sized potatoes
1 Onion
2 TABLESPOONS Butter
3 TSP Vegetable broth (instant)
1 piece(s) (approx. 20 g) fresh horseradish (alternatively 1-2 teaspoons from the glass)
1 TEASPOON Lemon juice
100 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Beetroot is very staining, therefore it is best to wear disposable gloves when preparing it. First cut off the leaves of the beetroot, then the root end
2
Peel red beets generously. Cut into slices and then into cubes. Peel and wash carrots and potatoes and dice them just as roughly. Peel and finely dice the onion
3
Heat butter in a large pot. Add beetroot, potatoes, carrots and onion and stir-fry for 2-3 minutes.
4
Pour 1 l water to the vegetables and bring to the boil. Stir in stock. Cover and simmer for about 20 minutes until all vegetables are soft
5
In the meantime, peel the horseradish and grate it finely on a kitchen grater. Mix immediately with lemon juice, otherwise it will turn brown. Stir in crème fraiche. Season to taste with salt and pepper
6
In the meantime, peel the horseradish and grate it finely on a kitchen grater. Mix immediately with lemon juice, otherwise it will turn brown. Stir in crème fraiche. Season to taste with salt and pepper