🍵 Classic Red Beet Cream Soup with Dill

Name: Classic Red Beet Cream Soup with Dill
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Beetroot (cooked); 2 Stück Onions; 2 Stück Garlic cloves; 250 ml Apple juice; 200 g Potatoes; 100 ml Crème fraîche; 20 g Dill (fresh); 20 g Butter; 15 ml Lemon juice; 10 g Sugar; 4 g Salt; 2 g Pepper

290 kcal · 45 min · 4 servings

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Ingredients

600 g Beetroot (cooked)
2 Stück Onions
2 Stück Garlic cloves
250 ml Apple juice
200 g Potatoes
100 ml Crème fraîche
20 g Dill (fresh)
20 g Butter
15 ml Lemon juice
10 g Sugar
4 g Salt
2 g Pepper

Instructions

1. Peel the cooked beetroot and potatoes. Cut both into coarse cubes. Peel the onions and garlic and chop them finely.
2. Melt the butter in a pot. Sauté the onions and garlic in it for 3 minutes until soft.
3. Add the beetroot cubes, potato cubes, apple juice, sugar, salt, and pepper. Bring the mixture to a boil and then simmer over low heat for 15 minutes.
4. Puree the soup with an immersion blender until completely smooth. Stir in the crème fraîche and lemon juice.
5. Chop the fresh dill roughly. Serve the soup in bowls and garnish with the dill.

Nutrition per serving

kcal: 290
Protein: 6 g · Fett/Fat: 18 g · Carbs: 28 g