Summary

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

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Instructions

1. First cut the onion into small cubes and grate the beetroot finely. Then cut up the beef, a little smaller than goulash.
2. 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.
3. 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.