LaiLa Soup No. 2

Ingredients for 2 servings:

• 2 beetroot bulbs
• 2 leaves of red cabbage
• 1 onion(s), red
• 2 cm ginger
• 1 tsp capers
• 2 cloves garlic, sliced
• 1 tbsp clarified butter
• ½ liter vegetable broth, instant
• 1 dash of balsamic vinegar, dark
• 1 tbsp soy sauce
• n. B. Pfeffer
• e.g. cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Beetroot and cabbage soup with capers and ginger

Finely slice the onion, garlic, and ginger. First, remove the stalks from the red cabbage leaves, then slice them into thin strips. Dice the beetroot. Heat clarified butter in a deep saucepan. First, sauté the onion, garlic, and ginger. Then add the capers and cabbage and sauté for 5 minutes. Add the beetroot and pour over the broth. Bring everything to a boil and simmer for about 30 minutes. Purée the soup and season with soy sauce, pepper, and balsamic vinegar. Garnish with a drizzle of cream.