1 onion, 2 beetroot, 1 small apple, 1 tsp oil, 1 tsp vegetable broth, 1/2 bunch of chives, 4 tbsp sour cream, 1 tbsp horseradish, salt and pepper, 100 g flatbread
Peel and dice the onion and beetroot. Wash the apple. Cut and dice it.
Heat the oil in the saucepan. Braise the onion, beetroot and apple in it for about 5 minutes. Add 500ml water and broth, bring to the boil. Cover and cook until soft for about 20 minutes.
In the meantime, wash the chives, shake them dry and cut them into rolls. Mix in sour cream, horseradish and chives. Season with salt and pepper. Cut bread into thin slices and toast in the toaster.
Puree the soup with a hand blender. Season with salt and pepper. Stir in the horseradish cream. Serve with the flatbread.
Peel and dice the onion and beetroot. Wash the apple. Cut and dice it.
Heat the oil in the saucepan. Braise the onion, beetroot and apple in it for about 5 minutes. Add 500ml water and broth, bring to the boil. Cover and cook until soft for about 20 minutes.
In the meantime, wash the chives, shake them dry and cut them into rolls. Mix in sour cream, horseradish and chives. Season with salt and pepper. Cut bread into thin slices and toast in the toaster.
Puree the soup with a hand blender. Season with salt and pepper. Stir in the horseradish cream. Serve with the flatbread.
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