Beet Soup with Horseradish

For the beet soup, cut the pre-cooked beet into coarse cubes.

Bring beet juice to a boil, add beet cubes and caraway seeds. Puree finely with a hand blender or in a stand mixer, season with salt and pepper.

If a thicker consistency is desired, thicken with a little cornstarch.

Peel and tear the horseradish.

Serve the beet soup in deep plates sprinkled with horseradish.

Preparation Tip:

The soup can also be additionally decorated with apple cubes and lean yogurt.

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