Fruity and Hot Beetroot Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 tuber / s beetroot
- 5 small potatoes
- 2 onions)
- 1 apple
- 2 bay leaves
- 2 small chilli pepper (s), very hot (very small pods)
- 2 tablespoon vegetable broth
- 3 tablespoon olive oil
- 3 orange (s), juice it
Also:
- 1 cup crème fraîche, approx. 50 - 200 g
- 1 baguette (s)
Print Recipe
Pin Recipe Instructions
- Peel the beetroot and the potatoes and cut into 3 cm cubes. The prayers do not need to be pre-cooked. Quarter the onions. Peel the apple and cut into cubes.
- Sweat everything in olive oil. Add the bay leaves and chili peppers. Squeeze the oranges. Deglaze everything with the juice and steam for approx. 4 minutes. Add the broth and pour hot water on everything until everything is just covered. Let the soup simmer for 30 minutes. Remove the laurel. Mix everything with a hand blender (I don`t make it quite so fine).
- With the soup I serve a baguette and, if you like, a spoonful of crème fraîche in the middle of the soup plate.
- Tip: If you like to cook a soup in advance, you can fill the still very hot soup into twist-off glasses and turn them upside down immediately. The soup can be kept in the refrigerator for about 2 weeks (I use cleaned glasses of cherries or applesauce, for example).
- It is my absolute favorite soup, fruity-hot and a slight sweetness from the beetroot. Enjoy it!
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