Summary

Ingredients

• 4 medium potato (s)
• 4 medium beetroot, precooked
• 2 medium onion (s)
• 2 cloves garlic
• 2 tablespoon olive oil
• 3 teaspoon sea salt, coarse
• 4 tablespoon parmesan, grated
• 1 ½ liters water

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Instructions

1. Chop the onions and garlic very finely and fry them in olive oil. Add the diced potatoes and pour cold water over them. Let cook for 20-30 minutes. Cut the pre-cooked beetroot into small pieces and add. Bring to the boil again. Season with sea salt and puree with a hand blender. Best place in white bowls and sprinkle with parmesan cheese.
2. Tip:
3. Of course, the soup can also be refined in a variety of ways, e.g., with cream or crème fraîche.