Summary

Ingredients

• 2 cloves garlic)
• 2 chilli pepper (s), red
• 2 onion (s), red
• 350 g beetroot, precooked (coolin shelf)
• 500 ml chicken broth
• some crème fraîche for garnish
• salt and pepper
• Lemon juice
• oil
• little sugar

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Instructions

1. Core and finely chop the chilli peppers. Peel the garlic and onions and chop them too. Braise all three ingredients in a little oil. Cut the beetroot into small pieces and add to the saucepan. Add the chicken stock and simmer for 10 minutes. Puree everything and season with salt, pepper, lemon juice and a little sugar. Spread on plates and serve garnished with crème fraîche.