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🍲 Creamy Beetroot Soup with Dill Cream

260 kcal · 30 min · 4 servings

Ingredients

• 500 g beetroot
• 1 onion
• 1 apple
• 20 g butter
• 1 piece horseradish root (freshly grated)
• 400 ml white wine
• 1 l vegetable broth
• 1 container sour cream
• 1 bunch dill
• salt
• white pepper
• vegetable oil

Instructions

1. 1. Dice the cooked beetroot and the onion into small cubes.
2. 2. Peel the apple and grate it finely.
3. 3. Heat the butter with a splash of vegetable oil in a large pan.
4. 4. Sauté the onion cubes until translucent and soft.
5. 5. Add the beetroot cubes, the grated apple pieces, and the grated horseradish to the pan.
6. 6. Let the vegetables sweat briefly until fragrant.
7. 7. Deglaze the mixture with half of the white wine.
8. 8. Pour in 1/2 liter of vegetable broth.
9. 9. Cover with the lid and let the soup simmer for about one hour.
10. 10. Remove a few pieces of beetroot and set them aside for decoration.
11. 11. Puree the rest of the soup very finely with a hand blender.
12. 12. Stir in a little more vegetable broth if necessary to reach the desired consistency.
13. 13. Season the soup finally with salt and pepper.
14. 14. Mix 3 teaspoons of sour cream with dill, salt, and white pepper in a small bowl.
15. 15. Serve the soup in deep plates.
16. 16. Distribute the reserved beetroot pieces on top of the soup.
17. 17. Place a dollop of the dill cream in the center of each plate.
18. 18. Sprinkle some fresh dill over the soup as decoration.

Nutrition per serving

• kcal: 260
• Protein: 3 g · Fett/Fat: 16 g · Carbs: 15 g