Summary

Ingredients

For the soup:

• 1 onion (s), red
• 2 potatoes, floury cooking
• 2 beetroot
• 1 piece (s) ginger approx. 3 cm
• olive oil
• 1 apple, green
• 1 shot white wine, drier (e.g. Rivaner)
• 1 liter vegetable broth
• 200 g cream
• salt and pepper

For the foam: (horseradish foam)

• 100 ml cream
• 2 tablespoon sour cream
• 1 tablespoon cream horseradish or more if necessary
• salt

To sprinkle:

• Chives rolls, freshly chopped

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Instructions

1. Peel and roughly chop onion, potatoes, beetroot and ginger. Core and dice the apple - do not necessarily peel it.
2. Sweat the red onions in hot olive oil in a saucepan. Add the ginger, beetroot and potatoes, fry briefly and deglaze with the rivaner. Pour in the broth and bring everything to a boil. Then reduce the heat and cover the saucepan. Simmer for about 15-20 minutes, until everything is soft. Add the apple cubes five minutes before the end. Finally, add the cream to the soup. Puree the soup finely and season to taste.
3. For the horseradish foam, put the ingredients in a tall container and froth up vigorously with the hand blender. Season to taste with salt and more cream horseradish.
4. Now put the soup in a soup bowl and put the horseradish foam on top with a tablespoon. Sprinkle with a little fresh chives.