Beetroot & apple soup

Beetroot & apple soup

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 407 kcal
, Fat: 18 g
, Carbohydrate: 34 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 onion
1 apple
1 tbsp butter
1 ½ tbsp grated horseradish in a jar
600 g boiled beets
7 ½ dl vegetable bouillon
salt and pepper to taste
100 g crème fraîche
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How it's done

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1. Finely chop the onion, peel and dice the apple. Heat the butter and sauté the onion and apple. Add the horseradish and cook briefly. Peel and dice the beetroot and add to the pan. Cook briefly.

2. Add the stock and simmer for approx. 15 mins. Purée the soup, return to the pan and season.

3. Serve the soup garnished with crème fraîche.

Good to know
Tip: Use pears instead of apples.
Serve with: toasted white bread.


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