Beetroot soup with shrimp
Ingredients
Ingredients:
4 Piece(s)
Beetroot (approx. 600 g)
2 Piece(s)
Carrots
2 Piece(s)
Potatoes
1 Piece(s)
Onion
2 Tablespoon(s)
Butter
3 Teaspoon(s)
Vegetable broth
100 ml
Whipped cream
20 g
fresh horseradish
1 Tablespoon(s)
chopped dill
8 Piece(s)
Shrimp
4 Piece(s)
Skewers
Some
Salt, cayenne pepper
Preparation
- 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.
- 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).
- Finely puree the vegetables in the broth and season with salt and pepper.
- Lightly whip 100 ml of cream and mix in the horseradish. Serve the soup with the horseradish cream, dill and fried shrimp skewers.
- Tip: Beetroot stains heavily, so it is better to wear disposable gloves when preparing it.
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