Beetroot Buttermilk Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 400 g beetroot, cooked
- 150 g potato (s)
- 1 tablespoon oil
- 750 ml vegetable stock
- 0.5 ½ bunch chives
- 5 stems dill
- 150 ml juice (beetroot juice)
- 1 tablespoon horseradish (cream horseradish)
- 200 ml buttermilk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the onions. Peel and dice the potatoes. Dice the beetroot as well.
- Heat the oil and sauté the onions in it. Add the beetroot and potatoes and sauté for about 2 minutes. Add the broth and bring to the boil. Let simmer for 15-20 minutes.
- Puree the soup and pour it through a sieve. Pour in the beetroot juice and bring to the boil again. Add the horseradish and buttermilk. Season to taste with salt and pepper.
- Cut the chives into rolls and chop the dill. Garnish the soup with it.
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