Red Beet Soup
- 500g red beets
- 2 medium-sized onions
- olive oil, salt, pepper
- ¼ l TRIE
- 1l beef stock
- cream, sour cream, Wasabi or freshly grated horse radish
- Peel red beets and dice, peel onions and dice, heat olive oil, brown onions until translucent, add red beets and sauté briefly, add TRIE and boil down until hardly any fluid is left. Pour beef soup on it, salt and pepper to taste.
- Let simmer for ca. 20–30 minutes, take out ca.half of the red beets with a slotted spoon. Purée the remaining soup with a hand-held blender. Season with cream and sour cream. If required add more red beets and puree until the desired creamy consistency is reached.
- Dice the remaining red beet pieces and add to the cream soup. Season with salt, pepper and a pinch Wasabi or freshly grated horse radish. Serve with a blob of sour cream.
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