Summary

Ingredients

• 375 g beetroot
• 0.25 liter ¼ meat broth
• Marjoram, rubbed
• 2 tablespoon vinegar
• salt and pepper
• 3 tablespoon crème fraîche

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Instructions

1. 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.
2. 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.