Summary

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

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Instructions

1. Peel and roughly dice the onion and apple. Dice the beetroot as well.
2. 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.
3. Puree everything with the hand blender and rub through a sieve again.
4. Then season with salt and balsamic vinegar.
5. For garnish flat-leaf parsley or dill or beetroot chips (deep-fry the beetroot slices in a little oil).