Summary

Ingredients

• 2 small onions
• 3 tuber / s beetroot, medium-sized
• 1 orange (s), (rubbed off it)
• 2 pinches ginger, freshly grated
• 2 pinches chili powder
• 400 ml vegetable stock
• 200 ml cream
• 100 ml white wine
• 200 ml orange juice
• 50 g sour cream or sour cream
• 1 tablespoon oil

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Instructions

1. Peel and chop the onion. Cook in a large saucepan with the oil. Beetroot, to avoid discoloration, peel with gloves, cut into cubes and add. Let it start a little, add a pinch of chilli and deglaze with white wine, let it simmer. Top up with orange juice and also let almost boil off. Top up with broth and cook for about 10 minutes until the beetroot is soft. Then add the cream and the freshly grated ginger, bring to the boil again and then puree. Season the whole thing again before serving and season if necessary.
2. Serving:
3. Pour the finished soup into cups or deep plates, put a spoonful of sour cream in the middle. Rub some orange peel over it and, for those who like it a little hotter, sprinkle some chilli over it. Good Appetite!