Summary

Ingredients

• 3 beetroot, fresh or pre-cooked
• 500 g potato (s)
• 400 ml vegetable stock
• salt and pepper
• 1 onion (s)
• 50 g cream
• 0.5 ½ bunch parsley
• 1 pinch (s) sugar
• some oil

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Instructions

1. Peel the potatoes and dice them together with the onion and beetroot and sauté in hot oil. Then pour in the vegetable stock and cook for about 20 minutes until soft.
2. Puree everything immediately and season to taste with salt, pepper and sugar. Arrange on plates and serve with cream and parsley (finely chopped).