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Beetroot – Vegetable Soup

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Beetroot – Vegetable Soup

The perfect beetroot – vegetable soup recipe with a picture and simple step-by-step instructions.

  • 2 large Beetroot
  • 1 Red onion
  • 1 Parsley root
  • 1 Carrot
  • 4 Potatoes
  • 0,5 Leek (some)
  • 0,5 Celery green (some)
  • 20 g Butter
  • Salt
  • Ground pepper
  • 100 g Whipped cream
  • Cream horseradish to taste
  • Creme fraiche Cheese
  • Finely chopped chives
  1. Wash, peel and cut the vegetables into cubes.
  2. Heat the butter in a saucepan, add the vegetables and stir-fry for about 5 minutes.
  3. Deglaze with water, add enough to cover the vegetables and season with salt and pepper. If you like, you can also fill up with vegetable broth, but your own vegetables already bring the taste with them. I did without vegetable broth. Now cook on medium heat for about 30-40 minutes.
  4. When the vegetables are done, season again with salt and pepper, if necessary, add whipped cream and horseradish cream and bring to the boil again. Or whoever wants to puree the vegetable soup, then season it with salt and pepper and add the cream and horseradish. According to taste as everyone likes.
  5. Put the soup on the plate, garnish with a little creme fraiche and chives.
  6. The soup was good for us today, after all the hearty meals the last few days. It also warms up nicely in the cold weather now.
Dinner
European
beetroot – vegetable soup

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Written by John Myers

Professional Chef with 25 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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