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🍲 Beetroot Soup with Dill Cream

335 kcal · 30 min · 4 servings

Ingredients

• beetroot, pre-cooked 1000 g
• onions, yellow 1 pc.
• oil 1 tbsp
• apple juice 300 ml
• vegetable broth 600 ml
• salt pinch
• pepper, black ground pinch
• lemons 1 pc.
• dill, fresh 10 g
• sour cream 150 g
• sugar pinch
• ciabatta bread 2 pc.
• olive oil 3 tbsp

Instructions

1. 1. Preheat the oven to 180 °C (top/bottom heat). Drain the beetroot and cut into coarse cubes. Halve the onions, peel, and chop finely.
2. 2. Heat the oil in a pot over medium heat and sauté the onions for about 2 minutes. Then add the beetroot and deglaze with apple juice. If necessary, mix the broth and add it to the pot. Season with salt and pepper and simmer covered for about 10 minutes.
3. 3. Wash the lemon, grate about 1 tsp of zest, halve, and squeeze out the juice. Wash the dill, shake off excess water, remove the coarse stems, and chop finely. In a bowl, mix the dill with sour cream, lemon zest, 1 tsp lemon juice, salt, pepper, and sugar, and adjust to taste.
4. 4. Slice the ciabatta, place on a baking sheet lined with baking paper, drizzle with olive oil, salt, and roast in the oven on the top rack for about 4 minutes.
5. 5. Thoroughly puree the beetroot soup and adjust to taste with salt, pepper, and lemon juice. Divide among deep plates and serve with the dill cream and ciabatta. Enjoy your meal!

Nutrition per serving

• kcal: 335
• Protein: 7 g · Fett/Fat: 15 g · Carbs: 45 g