Beetroot Soup with Salmon and Horseradish

Summary

Ingredients

For the fund:

• 4 carrot (s)
• 1 leek stick (s)
• 0.25 ¼ celeriac
• 1 onion (s)
• 1 clove garlic
• 1 bay leaf
• 0.5 ½ bunch parsley

Also:

• 4 beetroot
• 200 g smoked salmon
• 135 g horseradish
• Salt and pepper, crushed
• Paprika powder, noble sweet

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Instructions

1. Wash the carrots, leek and celery and cut into pieces. Peel the onion and garlic and cut into pieces. Boil these ingredients together with the bay leaf and parsley in 1.5 liters of water for about 10 minutes to make a vegetable stock. Wash, halve and slice the beetroot and cook with enough water, about 1.5 liters, until tender.
2. Drain the vegetable stock and collect the liquid. Remove the bay leaf and puree the remaining soup greens with the hand mixer. Then add the beetroot slices and puree. Dilute the pureed mass with the vegetable stock enough to make a creamy soup. Season the soup with salt, crushed pepper and the paprika seasoning.
3. Partly chop the salmon and distribute it on the plates. Fill the plates with the soup. Shape the remaining salmon into four roses and add them to the soups. Add two lobes of horseradish to each.