John Myers
Ingredients for 4 servings:
- 750 g beetroot, fresh, peeled, never pickled in vinegar or similar
- 250 g potatoes, peeled
- 250 ml vegetable stock
- 125 g whipped cream
- 100 ml sour cream
- 20 g butter
- 1 tsp honey
- 1 lemon(s), juice
- possibly coriander
- Flat-leaf parsley for garnishing
- some red wine, e.g. Dornfelder
- Pepper, freshly ground
- Salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
easy to prepare
Peel and dice the potatoes and beetroot, and simmer each in the vegetable broth for 15 minutes. Using a food processor, blend everything until smooth. Not too much, so that small pieces of beetroot can still be tasted when eating, and the finished soup doesn’t become a single, mushy mess! Add the butter, cream, lemon juice, and honey, mix well with the potato and beetroot soup, and bring back to a boil. Season to taste with salt, pepper, and perhaps a little coriander. A good splash of red wine adds a kick to the soup (but it’s not necessary!). If the soup is too thick, adjust it to the desired consistency with a little more broth, for example. Just before serving, add a dollop of sour cream or sour cream to the center of each serving and garnish with some parsley (chopped finely if desired).
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