Pink beetroot soup with horseradish, gherkin and dill

Name: Pink beetroot soup with horseradish, gherkin and dill
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Portions
Ingredients: 2 Onions; 2 Garlic; 200g Celery; 200g Carrots; 300g Potatoes; 500g Beetroot; 2 leaves Bay; 1 Clove; 3 Allspice grains; 0.5 tsp. Caraway seeds; 1.5l Vegetable stock; 1 cups Sour cream; 4 tsp. Horseradish; 2 Pickled gherkins; 1 bunch Dill

30 min
- Préparer 20 min
- Préparer 10 min

Recipe for One Pot Pressure Cooker

Ingrédients

4 Personnes

2 Onions
2 Garlic
200 g Celery
200 g Carrots
300 g Potatoes
500 g Beetroot
2 leaves Bay
1 Clove
3 Allspice grains
0.5 tsp. Caraway seeds
Salt and Pepper
1.5 l Vegetable stock
1 cups Sour cream
Neutral vegetable oil
For the garnish:
4 tsp. Horseradish
2 Pickled gherkins
1 bunch Dill

Preparation

Étape 1

First, wash, peel and dice the vegetables. Heat a little oil in the pot, add the vegetables and sauté for 5 minutes.

Onions

Garlic

g Celery

g Carrots

g Potatoes

g Beetroot

Étape 2

Place the bay leaves, clove, allspice and caraway seeds in an infuser bag, bind well and add to the pot. Pour the vegetable stock on top, close the lid and heat on the highest setting. Once cooking level 1 is reached, reduce the temperature, and leave the soup to simmer for 10 minutes.

leaves Bay

Clove

Allspice grains

tsp. Caraway seeds

Salt and Pepper

l Vegetable stock

Étape 3

Release the pressure, open the lid, and remove the infuser bag.

Étape 4

Add the sour cream, mix everything finely in a blender or using a puree blender and season with salt and pepper.

cups Sour cream

Étape 5