in Eastern Europe, Soup Recipes

East Prussian beetroot cream soup

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Ingredients for 4 servings:

  • 375 g beetroot
  • ¼ liter meat broth
  • Marjoram, shredded
  • 2 tbsp vinegar
  • salt and pepper
  • 3 tbsp crème fraîche

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and wash the beetroot, and cut into small cubes. Bring the meat broth to a boil, add the beetroot cubes with marjoram, bring to a boil, and simmer until tender. Puree the beetroot with the attachment of an electric hand mixer or in a blender, season with vinegar, salt, and pepper, and heat through. Stir in the crème fraîche.

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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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