Ingredients

The following ingredients have 4 Servings
  • 1 onion (diced)
  • 1 Tbsp butter
  • 1 bay leaf
  • 3.333 cups Beets (peeled, 75 g sliced and the rest diced)
  • 3.5 cups vegetable stock
  • 4 Tbsps Crème fraiche
  • ground Caraway
  • 2 Tbsps Red wine vinegar

Instruction

  • Fry the onion in hot butter, then add the bay leaf and the beetroot. Stir in the stock and simmer for around 20 minutes.
  • Remove the bay leaf and the beetroot slices and puree the mixture. Stir in the creme fraiche and season with salt, ground black pepper, caraway and vinegar. Serve on preheated plates, garnished with the beetroot slices.