Beetroot soup, best of

Ingredients for 4 servings:

• 1 kg beetroot, cooked
• 1 ½ apples, sour
• 1 potato(s)
• 3 carrots
• 100 g lentils, red
• 2 cups of sour cream, approx. 400 g
• 5 cm ginger
• Horseradish, from the jar or fresh horseradish
• Salt
• 2 onions
• 500 ml water
• some rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian, low-calorie

First of all, there are soups with apples, horseradish, and carrots, but I’ve never found a decent mix. And I think they all go well together, or rather with beetroot. If someone doesn’t like something, just substitute it. First, wash the lentils and cook them for about 20 minutes. Then set them aside. Collect the liquid from the cooked beetroot. During this time, cut the beetroot into 0.5 cm cubes. Also, finely dice the onions, ginger (a little more than 5-6 cm for thin bulbs), apple, potato, and carrots. Sauté the finely diced onions and ginger in a little rapeseed oil. Then add the apples, carrots, and potatoes (this is just to bind them together) and sauté briefly. Then add the beetroot and pour in the collected liquid and about 1/2 liter of water. The beetroot should just be covered. Now simmer for about 25 minutes, stirring occasionally. If you prefer it a little more liquid, add a little vegetable stock to the water. Then puree with a cup of sour cream. Now add the lentils; this gives it a bite, but you can also puree it if you don’t like that. I’ve also added finely chopped apple instead of lentils. Be sure to put the lid back on the stove for a short while. Add salt if desired; I don’t and put the salt on the table. Mix a cup of sour cream with the horseradish. This way you can adjust the spiciness on the plate for everyone. I usually use less because of our children, 3 heaped teaspoons to 200g. If you like it spicier, you can simply use more ginger. If you like, you can sprinkle chives on top for color when serving.