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🍲 Polish Beetroot Soup with Egg

145 kcal · 30 min · 4 servings

Ingredients

• 750 g young beetroot (with leaves)
• 0.75 l vegetable broth
• 0.5 lemon (juice)
• 200 g whipping cream
• 1 bunch radishes
• salt
• pepper
• 1 cucumber
• beetroot leaf (for garnishing)
• 2 tbsp chive rings
• 2 boiled eggs

Instructions

1. 1. Peel the beetroot and cut the vegetable into small cubes.
2. 2. Set aside the beetroot leaves.
3. 3. Add the beetroot cubes to the hot vegetable broth.
4. 4. Let the soup simmer on low heat for about 30 minutes.
5. 5. Puree the soup with a blender.
6. 6. Heat the pureed soup once more.
7. 7. Season the soup with lemon juice, salt, and pepper.
8. 8. Let the soup cool down completely.
9. 9. Place the cooled soup in the refrigerator for 20 minutes.
10. 10. Stir the cream into the cold soup.
11. 11. Taste the soup with the cream and adjust seasoning if needed.
12. 12. Peel the boiled eggs and cut them into quarters.
13. 13. Wash the cucumber and cut it lengthwise into four strips.
14. 14. Slice the cucumber strips into thin rounds.
15. 15. Wash the radishes and cut them in half lengthwise.
16. 16. Slice the radish halves into thin rounds.
17. 17. Roughly chop the reserved beetroot leaves.
18. 18. Divide the cold soup among the plates.
19. 19. Garnish the soup with radish slices, cucumber slices, chives, egg quarters, and the chopped beetroot leaves.
20. 20. Serve the soup immediately.

Nutrition per serving

• kcal: 145
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 13 g