Beetroot soup

Pulped beetroot soup is like velvet in your mouth. The beetroot’s inherent sweetness needs some apple cider vinegar to balance it out, and a great tasting soup is ready.

Ingredients for eight

600g fresh beetroot 2 floury potatoes 2 litres of water 1 onion 1 tbsp butter 3 dl sour creamp>Spices

2 tbsp apple cider vinegar 1 tsp thyme 1 tsp black pepper 2 tsp salt

Tip: If you like, you can sprinkle cold smoked leek powder over the beetroot soup

Peel, finely chop the onion and sauté with the butter in a saucepan. Peel the beetroot and potatoes and chop them into smaller pieces.

Mix the water in a saucepan and add the beetroot and potatoes. Season to taste. Keep the acids to balance the sweetness of the beetroot. Simmer under the lid for 40 minutes to give the beetroot time to overcook.

Use a hand blender to finely chop the soup.

Add another spoonful of sour cream to the soup. Use a hand blender to blend well and check the flavours.

Serve the beetroot soup on plates and garnish with the sour cream.

The beetroot soup is ready to serve.