Summary

Ingredients

• 4 tuber / s beetroot (approx. 1 kg, best organic quality)
• 300 g pork belly, smoked or diced ham
• 2 onion (s), diced
• 1 ½ liter vegetable stock
• 1 cup sour cream or sour cream
• 1 tablespoon, leveled marjoram
• thyme
• salt and pepper
• Lovage, rubbed or ground
• some lemon juice, possibly
• some water, possibly
• boiled potatoes

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Instructions

1. Wash and cook the beets. After cooking, peel off the peel and roughly grate the tubers on a kitchen grater (attention: put on rubber gloves if you don`t like pink hands ).
2. Cut the pork belly into small cubes and fry together with the diced onions in a large saucepan. Deglaze with the vegetable stock and add the grated beetroot. If necessary, a little more water can be added, depending on how thick the soup is now.
3. Now season with the specified spices. Mix the sour cream with a small amount of the hot soup in a separate bowl, then add to the soup (this will prevent the cream from curdling).
4. Now maybe season with a little lemon juice (approx. 1 teaspoon) - not too much so that it doesn`t get too sour. The soup is really seasoned when you don`t want to stop trying. To do this, boil boiled potatoes, distribute them on the plates and pour the soup over them.