Summary

Ingredients

• 600 g beetroot, peeled 400 approx.
• 300 g carrot (s)
• 1 medium onion (s), white
• 2 tablespoons oil
• 1 liter vegetable stock
• 5 potato (s)
• 1 piece (s) celery, finely chopped
• Horseradish, freshly grated, or in a glass
• Pepper, whiter
• sea-salt

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Instructions

1. Clean the beetroot and carrots and cut into small pieces, peel and dice the potatoes, peel and chop the onions.
2. Fry the onion in oil, add a little celery. Add the chopped vegetables and sweat a little. Pour the vegetable stock on top and cook. If you want, you can puree the soup. Season to taste with the spices.
3. Be careful with fresh horseradish, season to taste. Cream horseradish in a jar is less intense. If you don`t like horseradish, you can leave it out.
4. A piece of flatbread with herb butter tastes good with it.