Summary

Ingredients

• 1 onion (s)
• 2 scoops beetroot
• 1 apple, (e.g. booskop)
• 1 teaspoon oil
• 1 teaspoon vegetable stock, instant
• 375 ml water
• 0.5 ½ bunch chives
• 1 tablespoon sour cream
• 3 tablespoon sour cream
• 1 tablespoon horseradish, cream
• some salt and pepper, pepper
• some bread (s), sliced
• 1 tablespoon lemon juice

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Instructions

1. Dice the onion, beetroot and peeled apple and mix with lemon juice. Braise everything in a saucepan with oil. Deglaze with 3 / 8l water and add the vegetable stock powder, cover and simmer for 20 minutes. Possibly add some water.
2. Put a couple of chives aside as decoration. Cut the rest into rings. Mix the sour cream, sour cream and creamed horseradish together, season with salt and pepper. Stir in 2 tablespoon chives rings. Puree the soup and season with salt and pepper. Serve with a dollop of horseradish cream, a slice of bread and the chives.