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🍲 Creamy Beetroot Soup with Smoked Trout

333 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 500 g beetroot
• 250 g white cabbage
• 0.25 celeriac
• 2 carrots
• 30 g butter
• 600 ml vegetable broth
• 400 ml fish stock
• 400 g smoked trout
• salt
• pepper (from the mill)
• 3 tbsp white wine vinegar
• 1 pinch sugar (to taste)
• 2 tbsp sour cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Peel the onion and garlic and chop them finely.
2. 2. Peel the beetroot (use disposable gloves) and cut it into sticks.
3. 3. Wash the white cabbage, separate the leaves, and chop the cabbage finely.
4. 4. Peel the celery and carrots and grate them coarsely.
5. 5. Heat the butter in a pot and sauté the onion and garlic cubes for 1 to 2 minutes until translucent.
6. 6. Add the remaining vegetables (except the white cabbage) and sauté for another 2 to 3 minutes.
7. 7. Deglaze the mixture with the broth and stock.
8. 8. Add the white cabbage and simmer everything for 20 to 25 minutes over medium heat.
9. 9. Roughly shred the trout into pieces.
10. 10. Season the soup with salt and pepper.
11. 11. Adjust the taste of the soup with vinegar and sugar.
12. 12. Fill the soup into pre-warmed bowls.
13. 13. Place the trout pieces as a garnish into the soup.
14. 14. Garnish the soup with a dollop of sour cream and chopped parsley.
15. 15. Serve the soup hot.

Nutrition per serving

• kcal: 333
• Protein: 31 g · Fett/Fat: 12 g · Carbs: 22 g