Summary

Ingredients

• 3 tuber / s beetroot, with stem and leaves (large)
• 1 bunch radishes
• 0.5 ½ half a cucumber (s), (large)
• 1 bunch spring onion (s)
• 1 small sausage, (poultry sausage) optional, then not vegan / vegetarian
• 1 handful cherry tomato (s)
• 1 cup crème fraîche
• 1 bunch herbs, fresh (dill, parsley, chives etc.)
• salt and pepper

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Instructions

1. These quantities are intended for a whole pot. The quantities given here are a guide. So you should weigh up yourself. It should be a rich soup, but with enough liquid. This recipe is best when fresh beetroot is served with stalk and leaves and is very refreshing in summer. Without the green, the soup is only half as good.
2. The beetroot should be washed off well with the stalk and leaves. It is actually unnecessary to cut anything.
3. In a large saucepan, it should now be boiled with plenty of water until it is soft. After boiling, reduce the heat and cook with the lid on until soft. After that, everything has to cool down. This can also happen overnight. The red liquid is used as a broth.
4. The remaining ingredients (except for the tomatoes, the crème fraiche and the herbs) should be cut into small pieces (cubes and rings). The beetroot should be carefully removed from the broth and the tubers cut into cubes and the cabbage cut into strips / pieces. Then you can add all of the chopped vegetables and the sausage to the broth and season well with salt. Now put the soup in the fridge for at least an hour.
5. Before serving, dice the tomatoes and chop the herbs. In a soup plate, serve the soup with a tablespoon of tomatoes, a teaspoon of créme fraiche, herbs and pepper!
6. Theoretically, you could add the tomatoes to the soup with the other ingredients, but then it goes bad faster and doesn`t taste as fresh.