Beetroot soup with horseradish and apple cubes

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 2 tbsp butter
• 1 jar cooked beetroot slices (drained weight 430 g)
• 1 tbsp honey
• ½ liter vegetable broth
• 1 apple, sour
• salt and pepper
• Caraway, ground
• 100 g sour cream
• 1 cup horseradish, grated (from jar or tube)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and roughly dice the onion, then sauté in 1 tablespoon of butter. Pour the beetroot into a sieve, reserving the juice. Add the drained beetroot slices to the onion and briefly glaze with the honey. Add the vegetable stock and the reserved beetroot juice and simmer over low heat for 30 minutes. Meanwhile, peel and finely dice the apple, then cook in 1 tablespoon of butter for about 5 minutes until soft. Purée the finished beetroot soup with an immersion blender and season with salt, pepper, and ground caraway. Mix the sour cream with the horseradish. Serve the soup among bowls. Place a dollop of the sour cream and horseradish mixture in the center of each bowl. Sprinkle the apple cubes on top. Preparation time: approx. 15 minutes. Cooking time: approx. 30 minutes.