Summary

Ingredients

• 600 g beetroot, peeled and diced
• 1 tablespoon olive oil
• 1 onion (s), red, diced
• 1 stalk / s celery, diced
• 1 clove (s) garlic, chopped
• 1 large red pepper (s), diced
• 1 can tomato (pizza), 400 g
• 1 tablespoon vinegar (red wine)
• sour cream, for garnish
• 2 tablespoon chives, in rolls, for garnish

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Instructions

1. Simmer the beetroot with a liter of water in a saucepan for about 30 minutes.
2. In the meantime, heat the oil in a large saucepan and add the onion, garlic, celery and paprika, stir occasionally and cook for about 10 minutes. Add the pizza tomatoes and vinegar and simmer for another 10 minutes. Add the beetroot and finely puree the soup. Season to taste with salt and pepper and serve on plates with a dollop of sour cream and the chives rolls.