Beetroot Soup with Beef
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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.
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