Beetroot soup with salmon cubes

Ingredients for 4 servings:

• 600 g swede(s)
• 1 large onion(s)
• 1 large carrot(s)
• 2 large potatoes
• 1 small apple, sour
• 1 tbsp clarified butter
• 1 liter vegetable broth
• ½ tsp coriander
• 1 tbsp balsamic vinegar, white
• 150 g crème fraîche
• 150 g salmon (smoked salmon)
• salt and pepper
• dill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and dice the onion. Peel and dice the carrot, turnip, potatoes, and apple. Heat the clarified butter in a soup pot, stir in the onion, then the vegetables and apple, and fry until sautéed. Pour in the broth, cover, and simmer for 30 minutes. Purée the soup until medium-fine. If the soup is too thick, thin with a little broth. Season to taste with salt, pepper, coriander, and balsamic vinegar. Stir in the crème fraîche and heat briefly again; do not boil. Ladle the soup into bowls and serve with the diced salmon and dill.