A delicious and hearty alternative to classic soup. You can prepare it now with this recipe full of fresh vegetables!
Ingredients
- Olive oil: 1 tablespoon
- Butter: 20 g
- Leek: 1 piece
- Potatoes: 2 pieces
- Vegetable broth: 750 ml
- Beetroot: 2 bunches
- Sour cream: 200 g
- Horseradish: 2 tablespoons
- Salt
- Black pepper
Preparation
Step 1: Prepare the Vegetables
Heat olive oil and add butter to the bottom of a pot. Once the fat has melted, add diced potatoes and sliced leek. Sauté for about 5 minutes over medium heat. Add finely chopped beetroot to the vegetables and sauté everything for another 5 minutes, stirring occasionally.
Step 2: Add the Broth
Pour vegetable broth over the ingredients and cook until the potatoes are tender. Season the soup with salt and pepper, then blend into a smooth cream.
Step 3: Temper the Sour Cream
Place sour cream in a separate bowl and temper it. Add horseradish and pour a ladle of soup into the cream while stirring continuously to combine the ingredients. Turn off the heat and pour everything back into the pot with the cream, stirring constantly.
Step 4: Serve the Dish
Serve the cream soup garnished with fresh dill or chives.
