Mühlviertler horseradish soup

Ingredients for 4 servings:

• 1 liter beef broth
• 2 potatoes, peeled and cut into small cubes
• 1 large onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• 125 ml must
• 125 ml sour cream
• 5 tbsp horseradish, freshly grated, substitute: horseradish from a tube
• salt and pepper
• 4 slices of farmhouse bread
• butter
• chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

horseradish soup

Heat the olive oil and lightly fry the onion. Pour in the soup and must, then add the potatoes and garlic, season with salt, and cook for 15-20 minutes. Then whisk in the smooth sour cream, add the horseradish, season with salt and pepper, and blend briefly with a hand blender (we like to add a few more potato pieces). Add a little more water if needed. Heat some butter in a non-stick pan and fry the bread slices on both sides. Serve the soup in bowls, top with the bread slices, and sprinkle with chives.