Beetroot Cream Soup

Ingredients

Beets 1000 g

Onions 3

Butter 3 tbsp

Ginger 4 tsp

Lemon zest 1 tbsp

Chicken broth 1500 ml

Lemon juice 2 tbsp

Sour cream 2 tbsp

Herbs to taste

Salt to taste

Pepper to taste

Roast the beets (whole and peeled) at 180°C for 1 hour or until tender. Then let the beets cool and peel them.

Dice them. Chop the onion as needed. Melt the butter in a saucepan over medium heat. Add the onion, freshly grated ginger, and lemon zest. Fry for 2-3 minutes.

Then add the beets and broth. Bring to a boil, remove from heat, and let sit for 20 minutes.

Puree the soup with a blender. Add lemon juice, salt, and pepper.

Garnish the soup with sour cream and herbs. Serve with your favorite bread.

You can also add cream or plain yogurt to this soup.

Enjoy!