🍲 Creamy Beetroot Soup with Mushrooms

Name: Creamy Beetroot Soup with Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 4 beetroot bulbs; 2 small onions; 2 garlic cloves; 1 tbsp butter; 800 ml beef stock; 250 g mushrooms; salt; pepper (from the mill); 1 tsp cayenne pepper; sour cream

285 kcal · 30 min · 4 servings

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Ingredients

4 beetroot bulbs
2 small onions
2 garlic cloves
1 tbsp butter
800 ml beef stock
250 g mushrooms
salt
pepper (from the mill)
1 tsp cayenne pepper
sour cream

Instructions

1. Peel the beetroot.
2. Slice the beetroot thinly or grate it finely.
3. Peel the onion and chop it finely.
4. Peel the garlic clove and chop it finely as well.
5. Heat the butter in a large pot.
6. Sauté the onions and garlic until they are soft and translucent.
7. Add the beetroot and cayenne pepper to the pot.
8. Fry everything while stirring for about two to three minutes.
9. Deglaze the mixture with the stock.
10. Bring the soup to a boil.
11. Reduce the heat and let the soup simmer covered for twenty to twenty-five minutes.
12. Check if the beetroot is soft.
13. Clean the mushrooms while waiting.
14. Slice the mushrooms thinly.
15. Add the mushrooms to the soup during the last five minutes of cooking time.
16. Season the soup with salt and pepper to taste.
17. Pour the soup into a glass or bowl.
18. Add a large dollop of sour cream on top.
19. Serve the soup immediately.

Nutrition per serving

kcal: 285
Protein: 13 g · Fett/Fat: 18 g · Carbs: 22 g