Hearty beetroot soup

Starter, soup

  • Approx. 500 g cooked beetroot
  • 4 potatoes
  • 2 shallots
  • 2 cloves of garlic
  • 1 red pepper
  • Juice of 2 oranges
  • Dash of red wine
  • ¾ litres beef stock
  • Butter
  • Sea salt and freshly ground pepper
  • Sour cream and horseradish sauce
  • 2 apples
  • Beetroot sprouts

Peel the beetroot and cut into chunks, keep a few chunks of beet back for the garnish. Peel the potatoes and, again, cut into chunks. Peel and chop the shallots and the garlic. Cut the red pepper, without the seeds, into gossamer-thin strips.

Heat a knob of butter in a large pan and fry shallot, garlic and pepper in this for approx. 5 minutes. Add the beet and potato to this and pour in red wine and stock. Leave to simmer for approx. 20-25 minutes. Puree all this to a nice, smooth soup in a blender or using a hand blender. Pour in the orange juice and add salt and pepper to taste.

Cut the unpeeled apples into chunks. Mix a little sour cream with horseradish sauce. Serve the soup in a dish and garnish with the remaining chunks of beet and apple, horseradish sauce and red beet sprouts.

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