Fruity beetroot soup with horseradish foam

Ingredients for 4 servings:

• 1 onion(s), red
• 2 potatoes, floury
• 2 beetroots
• 1 piece(s) ginger approx. 3 cm
• e.g. olive oil
• 1 apple, green
• 1 shot of dry white wine (e.g. Rivaner)
• 1 liter vegetable broth
• 200 g cream
• salt and pepper
• 100 ml cream
• 2 tbsp sour cream
• 1 tbsp creamed horseradish or more if needed
• n. B. Salt
• n. B. Chives, freshly chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and roughly chop the onion, potatoes, beetroot, and ginger. Core and dice the apple—it’s not necessary to peel it. Sauté the red onions in hot olive oil in a pan. Add the ginger, beetroot, and potatoes, fry briefly, and deglaze with the Rivaner wine. Pour in the stock and bring everything to a boil. Then reduce the heat and cover the pan. Simmer for about 15-20 minutes, until everything is soft. Five minutes before the end, add the diced apple. Finally, add the cream to the soup. Purée the soup finely and season to taste. For the horseradish foam, place the ingredients in a tall container and blend vigorously with a hand blender until foamy. Season to taste with salt and more creamed horseradish. Now ladle the soup into a soup bowl and top with a tablespoon of horseradish foam. Sprinkle with a little fresh chives.