Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g beef
- 600 g beetroot in their own juice, from the lass
- 1 medium onion (s)
- 2 tablespoon mustard, medium hot
- 1 cup sour cream
- salt and pepper
- Paprika powder, noble sweet
- 400 ml beef broth or beef stock
- some clarified butter
Print Recipe
Pin Recipe Instructions
- First cut the onion into small cubes and grate the beetroot finely. Then cut up the beef, a little smaller than goulash.
- Sear the meat in clarified butter in a saucepan, add the onions and sweat until translucent. Season to taste with salt, pepper and paprika. Add 1 - 2 large heaped tablespoons of mustard (depending on taste). Then add the beetroot with the juice. Now pour in the beef stock / stock.
- Bring everything to a boil over medium heat. Finally, add sugar to taste. Spread the soup in deep plates and put a hazelnut-sized dollop of sour cream in the center.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below