Fresh Beetroot Soup
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Total: 45 min
·Prep: 20 min
·Cook: 25 min
A soup made with fresh beet leaves and vegetables, perfect for four people.
Ingredients
4
3 young beets
2 potatoes
1 onion
1 kohlrabi
3 young carrots
1 clove of garlic
3 tablespoons apple cider vinegar
2 tablespoons lemon juice
oil for frying
1 liter of broth
200 ml heavy cream
Preparation
Peel all the vegetables.
Cut the potatoes, beets, and kohlrabi into small cubes, and slice the carrots.
Finely chop the onion and sauté in a pot with oil until translucent.
Add the garlic and the remaining vegetables.
Pour in the broth and cook until the vegetables are tender.
Season the soup with apple cider vinegar and lemon juice.
Add the cream and stir to combine.
Serve with tortellini and sprinkle with fresh dill.
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