First of all, there are soups with apples, horseradish, carrots, but I`ve never found a decent mix. And I think it all goes great together or with beetroot. If someone doesn`t like something, just replace it.
First wash the lentils and cook for about 20 minutes. Then set aside. Catch the liquid from the cooked beetroot.
During this time, cut the beetroot into 0.5 cm cubes. In addition, dice the onions, ginger, a little more than 5 - 6 cm, apples, potatoes and carrots small and fine for narrow tubers.
Sweat the finely diced onions and ginger in a little rapeseed oil. Then the apples and carrots and potatoes, just for the binding, add and sweat briefly. Then add the beetroot and pour the collected liquid and about 1/2 liter of water on top. The beetroot should be just covered. Let simmer for about 25 minutes and stir occasionally. If you like it a little more liquid, you should add some vegetable broth in addition to the water. Then puree with a mug of sour cream. Now add the lentils, that`s for the bite, but if you don`t like it, you can also puree it. Instead of lentils, I also added very finely chopped apples. Make sure to put the lid on the stove again briefly. Salt if necessary, I leave it and put the salt on the table.
Mix a cup of sour cream with the horseradish. This allows the sharpness on the plate to be regulated for everyone. Because of our children, I usually take less, 3 heaping teaspoons per 200 g.
If you like it spicier, you can simply use more ginger.
If you like, you can also spread chives over it for the color for serving.
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