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🍲 Hearty Beetroot Soup with a Crispy Puff Pastry Lid

576 kcal · 30 min · 4 servings

Ingredients

• 6 medium-sized beetroot (pre-cooked)
• 1 onion
• 1 carrot
• 1 garlic clove (chopped)
• 200 g white cabbage
• 1 l vegetable broth
• 2 tbsp brown sugar
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 200 ml sour cream
• 300 g puff pastry (frozen)

Instructions

1. 1. Let the puff pastry thaw at room temperature.
2. 2. Use a round cutter to cut out circles from the dough that fit the size of your ovenproof soup bowls.
3. 3. Peel the beetroot.
4. 4. Cut three of the beetroot into small cubes.
5. 5. Grate the remaining three beetroot finely.
6. 6. Peel the onion and the carrot.
7. 7. Dice the onion and carrot into small cubes.
8. 8. Remove the hard core from the white cabbage.
9. 9. Slice the white cabbage into thin strips.
10. 10. Add the beetroot cubes, diced onion, diced carrot, garlic, and white cabbage to a pot.
11. 11. Pour the vegetable broth over the vegetables.
12. 12. Bring the mixture to a boil.
13. 13. Reduce the heat and let the soup simmer covered for about 30 minutes.
14. 14. Add the grated beetroot to the soup.
15. 15. Flavor the soup with sugar and lemon juice.
16. 16. Season the soup to taste with salt and pepper.
17. 17. Fill the hot soup into the ovenproof soup bowls.
18. 18. Place the prepared puff pastry circles on top of the soup.
19. 19. Press the edges of the puff pastry firmly against the bowl edges to secure them.
20. 20. Preheat the oven to 200 degrees Celsius.
21. 21. Bake the soup bowls in the preheated oven for about 10 minutes until the pastry is golden brown.
22. 22. Serve the soup immediately along with sour cream.

Nutrition per serving

• kcal: 576
• Protein: 10 g · Fett/Fat: 34 g · Carbs: 58 g