Summary

Ingredients

• 500 g beetroot, fresh, peeled and cooked or as foil oods
• 1 onion (s), finely diced
• 1 clove garlic, finely chopped
• 30 g butter
• 750 ml vegetable stock
• 4 teaspoons horseradish, grated
• 0.5 ½ cup sour cream
• salt and pepper
• 1 pinch (s) sugar
• basil

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Instructions

1. Cut the cooked beetroot into small cubes. Sauté the onion and garlic in hot butter. Add beetroot, vegetable stock and horseradish. Cook for 15 minutes in a closed saucepan.
2. Puree the soup. Stir in sour cream (hold back 1 tablespoon), season with pepper, salt and sugar. Serve the beetroot cream with a dollop of sour cream and basil.