Ingredients for Beetroot Soup:
- 6 medium beetroots, peeled and chopped
- 1 cm horseradish, peeled and finely chopped
- 15 cl sour cream
- 3 diced vegetable broth
- 1.5 liters of water (with 3 beef bouillon cubes) or beef stock
- pepper and salt
Preparation Beetroot Soup:
Put the water with the beef bouillon cubes or the beef stock in a large soup pot and add the beetroot.
Bring to the boil; cover and simmer until the beetroots are tender, about 20 to 30 minutes. Remove from heat and allow to cool slightly.
In batches, add soup to a food processor and pulse until smooth. Return soup to saucepan and gently heat through.
Season with pepper and salt.
Combine the sour cream with horseradish and warm up.
Set about 10 minutes aside
Ladle the soup and garnish with a spoonful of sour cream horseradish.