← All recipes

🍲 Creamy Beetroot Soup with Marjoram

145 kcal · 30 min · 4 servings

Ingredients

• 500 g beetroot
• 1 onion
• 1 tbsp butter
• 750 ml meat broth
• 1 tsp dried marjoram
• 1 bay leaf
• 2 tbsp red wine vinegar
• salt
• pepper (from the mill)
• 4 tbsp crème fraîche
• crème fraîche (for garnishing)
• chive curls (for garnishing)

Instructions

1. 1. Peel the onion and the beetroot.
2. 2. Cut the onion and the beetroot into small cubes.
3. 3. Heat some butter in a pot.
4. 4. Sauté the onion cubes in the hot butter until they are soft and translucent.
5. 5. Add a bay leaf and the beetroot cubes.
6. 6. Let everything cook together for a short moment.
7. 7. Deglaze the mixture with vegetable broth.
8. 8. Stir four tablespoons of crème fraîche into the soup.
9. 9. Add fresh marjoram leaves.
10. 10. Bring the soup to a boil.
11. 11. Let the soup simmer on low heat for about 20 minutes.
12. 12. Remove the bay leaf from the soup.
13. 13. Puree the soup until smooth using a hand blender.
14. 14. Season the soup to taste with salt, pepper, and a splash of vinegar.
15. 15. Serve the finished soup in bowls.
16. 16. Garnish the soup with fine chive rolls.
17. 17. Add a dollop of crème fraîche on top if desired.

Nutrition per serving

• kcal: 145
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 15 g