in Soup Recipes

Beetroot soup

updated

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Ingredients for 4 servings:

  • 3 stalk(s) leeks
  • 1 onion(s)
  • 6 beetroot tubers, cooked
  • 8 m.-sized potatoes, diced
  • 1 ½ liters vegetable broth
  • 100 g crème fraîche
  • Salt
  • pepper
  • some oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Simple and delicious

Peel and chop the leek and onion, then sauté in heated oil. Then add the broth. Add the diced potatoes and beetroot and simmer for about 30 minutes. Finally, add the crème fraîche. Season with salt and pepper. Serve hot. Tip: The crème fraîche can also be arranged separately as a dollop on each plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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