Summary

Ingredients

• 3 tuber / s beetroot, approx. 700 g
• 1 handful potatoes, approx. 50 g
• 1 medium carrot (s)
• 1 medium onion (s)
• 1 handful soup greens
• 800 ml water
• 120 g sour cream
• 120 g horseradish
• salt and pepper
• some oil for frying
• some chives for garnish

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Instructions

1. Wash, peel and cut the vegetables into small cubes.
2. Briefly sauté the onion cubes in a little oil in a saucepan. Add the potatoes, beetroot, carrot and soup vegetables and sauté. I always freeze small portions of soup greens.
3. Deglaze the vegetables with water and simmer for about 30 minutes.
4. If the vegetables are soft, everything is pureed. Mix in half of the cream and the horseradish.
5. Let everything simmer again for about 3 minutes. Season with salt and pepper and serve with a dollop of cream and chives.
6. Tip: You can also experiment here again. For example, instead of sour cream, try sour cream. The horseradish can also be served at the table and used as desired.
7. Health tips: Beetroot is rich in minerals such as calcium, phosphorus, potassium, magnesium and iron, as well as the B group vitamins, vitamin C and folic acid.