Beetroot soup with cream and horseradish

Ingredients for 4 servings:

• 3 tubers of beetroot, approx. 700 g
• 1 handful of potatoes, approx. 150 g
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 handful of soup vegetables
• 800 ml water
• 120 g sour cream
• 120 g horseradish
• salt and pepper
• some oil for frying
• some chives for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash, peel, and dice the vegetables. Briefly sauté the diced onion in a little oil in a pan. Add the potatoes, beetroot, carrot, and soup vegetables and sauté. I always freeze small portions of soup vegetables. Deglaze the vegetables with water and simmer for about 30 minutes. Once the vegetables are soft, puree everything. Stir in half of the cream and the horseradish. Simmer everything for another 3 minutes. Season with salt and pepper and serve with a dollop of cream and chives. Tip: You can experiment with this, too. For example, try sour cream instead of sour cream. The horseradish can also be served at the table and used as desired. Health tips: Beetroot is rich in minerals such as calcium, phosphorus, potassium, magnesium, and iron, as well as B vitamins, vitamin C, and folic acid.