Beetroot Soup with Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g beetroot, already pre-cooked
- 1 onion (s)
- 1 apple, more tart (e.g. Boskoop)
- 500 ml vegetable stock
- 1 tablespoon oil
- 4 tablespoon balsamic vinegar, (or more)
- parsley, or dill for the garnish
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and roughly dice the onion and apple. Dice the beetroot as well.
- Braise the onion in the heated oil. Then add the beetroot cubes and the apple cubes, sauté briefly and simmer with the vegetable stock for about 30 minutes.
- Puree everything with the hand blender and rub through a sieve again.
- Then season with salt and balsamic vinegar.
- For garnish flat-leaf parsley or dill or beetroot chips (deep-fry the beetroot slices in a little oil).
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