Beet Soup with Salmon Cubes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g turnip (s)
- 1 large onion (s)
- 1 large carrot
- 2 large potatoes
- 1 small apple, more tart
- 1 tablespoon clarified butter
- 1 liter vegetable broth
- 0.5 teaspoon ½ coriander
- 1 tablespoon balsamic vinegar, white
- 150 g crème fraîche
- 150 g salmon (smoked salmon)
- salt and pepper
- dill
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Peel the carrot, turnip, potatoes and apple and cut into small cubes. Heat the clarified butter in a soup pot, stir in the onion, then the vegetables and the apple, then fry in it. Pour in the broth and let everything simmer covered for 30 minutes.
- Puree the soup medium-fine. If the soup is too thick, thin it with a little broth. Season to taste with salt, pepper, coriander and balsamic vinegar. Stir in the crème fraiche and heat again briefly, do not boil.
- Pour the soup onto plates and serve with the diced salmon and dill.
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