Apple-Beetroot Soup with Horseradish

Ingredients

Chicken broth 3000 ml

Beets 10

Onions 1

Potatoes 1

Green apples 2

Sherry 2 tbsp

Salt

Pepper

For the sauce:

Sour cream 150 g

Horseradish (root) 2 tbsp

Ground red pepper 1/2 tsp

Place the peeled and coarsely chopped beets, potatoes, onions, and peeled and cored apples in a saucepan. Add the chicken broth and bring to a boil over high heat, stirring occasionally.

As soon as the soup boils, reduce the heat, cover, and simmer for 25-30 minutes, until the vegetables are tender. When the soup is ready, let it cool for 10 minutes.

 Pour the soup into a food processor and puree until smooth. Add the sherry, salt, and pepper. Return to the pan and reduce heat to low.

Now let's make the soup sauce. Thoroughly blend the sour cream, horseradish, and chili pepper in a blender.

Serve the soup hot, garnished with the sauce.

Enjoy!