Preparation

1. Cut off the leaves and the root end of the beetroot. Peel and dice the beetroot. Peel, wash and dice the carrots, potatoes and onions.
2. Melt the butter in a large saucepan. Add the chopped ingredients and sauté for 1-2 minutes, stirring constantly. Then add 1 litre of water and bring to the boil, stir in the vegetable stock and simmer covered for around 20 minutes (until the vegetables are done).
3. Finely puree the vegetables in the broth and season with salt and pepper.
4. Lightly whip 100 ml of cream and mix in the horseradish. Serve the soup with the horseradish cream, dill and fried shrimp skewers.
5. Tip: Beetroot stains heavily, so it is better to wear disposable gloves when preparing it.

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