in Soup Recipes

Refreshing beetroot soup

updated

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Ingredients for 4 servings:

  • 500 g beetroot, cooked, vacuum-packed
  • 120 g gherkins
  • 250 ml vegetable stock
  • 300 ml buttermilk
  • 200 g sour cream
  • salt and pepper
  • 2 eggs
  • 1 bunch of parsley
  • 30 g walnuts

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 23 minutes

simple, vegetarian

Roughly chop the beets and gherkins. Blend them finely with the broth, buttermilk, and half of the sour cream. Season with salt and pepper and chill for about 1 hour. Hard-boil the eggs for about 8 minutes, then let them cool. Finely chop the parsley and walnuts. Peel and quarter the eggs. Garnish the soup with the remaining sour cream, eggs, parsley, and walnuts and serve. Tip: If you prefer a thinner soup, you can use kefir instead of the buttermilk and sour cream.

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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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