Beetroot Soup




Rating: 3.7097 / 5.00 (93 Votes)


Total time: 1 hour

Horseradish soup:













Beetroot soup:














Instructions:

For the horseradish soup, first finely dice the shallot and garlic. Heat butter, sauté shallot and garlic cubes until golden, dust with flour and pour in soup. Stir in horseradish and simmer gently for about 10 minutes. Add cream, season with salt and pepper. For the beet soup, also finely dice the shallot. Add butter and shallot cubes, pour in beef broth and simmer for about 10 minutes. Add cream and season to taste. Bring to the boil. Add the diced beet and blend the soup. Now, with the help of two ladles, pour the two soups evenly into the plate from the left and right at the same time. Drizzle a few drops of kernel oil on top and run a straw back and forth, creating a decorative pattern.Variations: You can use this decorative way of serving for all bound soups that have the same consistency. For example, for a duet of kohlrabi and wild garlic soup.

Preparation Tip:

Make sure the two soups are the same consistency, if possible, or they will run too much into each other.

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