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🍲 Creamy Beetroot Soup with Crispy Potatoes

307 kcal · 30 min · 4 servings

Ingredients

• 800 g young beetroot (with leaves)
• 1 onion
• 2 tbsp vegetable oil
• 1 l vegetable broth
• 300 g small, waxy potatoes
• salt
• 1 tbsp cider vinegar
• ground cumin
• pepper (from the mill)
• 1 apple
• 100 g sour cream
• 2 hard-boiled eggs

Instructions

1. 1. Wash the beetroot thoroughly and peel it. Cut the root into small cubes. Wash the stems and leaves and cut them into thin strips. Peel the onion and dice it finely. Heat one tablespoon of oil in a pot. Add the onions, beetroot cubes, stems, and leaves. Sauté the vegetables for one to two minutes.
2. 2. Pour the vegetable broth into the pot. Let the mixture simmer until soft for about 30 minutes.
3. 3. Wash the potatoes. Steam them for about 20 minutes until cooked through. Let them cool down. Peel the potatoes and slice them. Heat the remaining oil in a hot pan. Fry the potato slices for about 5 minutes until golden brown.
4. 4. Blend the soup until smooth. Reduce it by simmering or add more broth to achieve the desired consistency. Season the soup with salt, vinegar, cumin, and pepper to taste.
5. 5. Peel the apple. Cut it into quarters and remove the core. Dice the apple pieces finely. Add the apple cubes along with the beetroot leaves and stems to the soup. Let everything cook in the soup for about 5 minutes. Remove the pot from the heat. Stir the sour cream into the soup. Ensure the soup does not boil again. Finally, taste the soup and adjust seasoning.
6. 6. Ladle the finished soup into the bowls. Place one peeled, halved boiled egg as a garnish on each. Serve the soup together with the crispy fried potatoes.

Nutrition per serving

• kcal: 307
• Protein: 9 g · Fett/Fat: 12 g · Carbs: 38 g