Refreshing Beetroot Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 1 hr 23 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beetroot, cooked, vacuum-sealed
- 120 g pickled cucumber (s)
- 250 ml vegetable stock
- 300 ml buttermilk
- 200 g sour cream
- salt and pepper
- 2 egg (s)
- 1 bunch parsley
- 30 g walnuts
Print Recipe
Pin Recipe Instructions
- Coarsely chop the beetroot and pickles. Puree with the broth, buttermilk and half of the sour cream. Season to taste with salt and pepper and refrigerate for approx. 1 hour.
- Boil eggs hard for about 8 minutes, then let cool. Chop the parsley and walnuts very finely. Peel and quarter the eggs.
- Garnish the soup with the remaining sour cream, eggs, parsley and walnuts and serve.
- Tip: If you like it a little more liquid, you can use kefir instead of buttermilk and sour cream.
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