for 4 person

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

How it's done

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.

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