Summary

Ingredients

• 1 medium beetroot, fresh, approx. 300 g
• 0.5 liter ½ chicken stock
• 0.5 ½ shallot (s)
• 5 grains coriander
• 0.5 ½ bay leaf
• 1 clove (s)
• 1 piece (s) lemon peel from an organic lemon
• 125 ml red wine, dry
• 1 tablespoon cornstarch
• 1 ½ tablespoon balsamic vinegar, good old one
• salt and pepper
• Chili powder (Piment d`Espelette)
• sugar
• some crème fraîche, or cream cheese
• some horseradish, grated

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Instructions

1. Wash, peel and grate the beetroot tuber. Heat in the chicken stock with the shallot and the spices until simmering. Bring to the boil once, take the pot off the stove, cover and let stand for about 30 minutes.
2. Then pour through a sieve, drain well. The vegetables are not used.
3. Mix the cornstarch in the red wine, add to the essence and simmer for about 10 minutes until thickened. Season to taste with the spices and balsamic vinegar. It is better to approach it gradually so that it does not get too acidic.
4. Mix the cream cheese or crème fraîche with grated horseradish, add to the soup to serve.