in Soup Recipes

Beetroot soup

updated

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Ingredients for 2 servings:

  • 2 beetroot bulbs, not too large (approx. 5 – 6 cm diameter)
  • 2 small potatoes
  • 2 ½ cm ginger
  • 1 pinch of salt
  • 1 tsp vegetable broth, from the jar
  • 1 pinch of caraway seeds
  • 300 ml water for pouring

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

completely without fat and dairy products

Wash and peel the beets, then slice them. Also dice the potatoes and ginger. Place the vegetables in a large pot and add the water and all the spices. Cook the vegetables until soft and then puree with a hand blender. Serve the soup on a plate. Tip: If you like, you can also add two hard-boiled eggs, sliced, quartered, or eighthed.

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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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Beetroot soup