Beetroot and tomato soup “Derewenskija”

Ingredients for 2 servings:

• 500 g beetroot (wrapped)
• 1 large can of tomatoes, peeled (800 g)
• 80 g cherry tomatoes
• 1 garlic clove(s)
• 2 tbsp, leveled tomato paste
• 2 sprigs of dill
• Horseradish, grated, fresh
• Caraway, ground
• Salt
• Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Roughly chop the beetroot and cut a handful into fine strips for garnish. Roughly chop the canned tomatoes and reserve the juice. Peel and chop the garlic clove. Lightly caramelize the tomato paste and deglaze with the tomato juice. Add the beetroot, canned tomatoes, garlic, and a sprig of dill. Let everything simmer gently for 40 minutes. Remove the dill. Strain the soup through a sieve and season with caraway seeds, sugar, and salt. Divide the beetroot strips and quartered cherry tomatoes among soup bowls and ladle the soup over the top. Garnish with freshly grated horseradish and dill. The soup can be enjoyed hot or cold. As a starter, this soup serves 4 people. Note: Pickled beetroot or creamed horseradish from a jar cannot be used.