in Soup Recipes

Beetroot soup with balsamic vinegar

updated

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Ingredients for 3 servings:

  • 300 g beetroot, already pre-cooked
  • 1 onion(s)
  • 1 apple, sour (e.g. Boskoop)
  • 500 ml vegetable stock
  • 1 tbsp oil
  • 4 tbsp balsamic vinegar (or more)
  • e.g. parsley or dill for garnish
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

a visual eye-catcher

Peel and roughly dice the onion and apple. Dice the beetroot. Sauté the onion in the heated oil. Then add the diced beetroot and apple, sauté briefly, and simmer with the vegetable stock for about 30 minutes. Puree everything with a hand blender and pass through a sieve again. Season to taste with salt and balsamic vinegar. Garnish with flat-leaf parsley, dill, or beetroot chips (deep-fry wafer-thin slices of beetroot in a little oil).

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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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