East Prussian Beetroot Cream Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 375 g beetroot
- 0.25 liter ¼ meat broth
- Marjoram, rubbed
- 2 tablespoon vinegar
- salt and pepper
- 3 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Peel and wash the beetroot and cut into small cubes. Bring the meat stock to the boil, add the beetroot cubes with marjoram, bring to the boil, let it cook.
- Puree the beetroot with the cutting stick of an electric hand mixer or in a blender, season with vinegar, salt and pepper, heat. Stir in the creme fraiche.
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