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Ingredients (4 portions):
300g peeled beetroots, 100g potatoes, 30g onions, 30g peeled carrots, water to pour in, salt, coriander or fennel seeds, bay leaf, soup spice, caraway, freshly grated horseradish, 30ml soured cream.
Cooking:
Cut beetroots into thick-featured cubes - also potatoes, onions and carrots. Place all that in a pot, pour in water and season with bay leave, caraway and coriander. Add pepper and salt and complete the taste with soup spice.
Now simmer the soup for 40 minutes around.
In the meantime, prepare finely grated horseradish.
As soon as the vegetable is tender, puree the soup with a hand blender and season to taste again, if needed.
Than refine with horseradish.
Stir the soured cream until smooth and garnish the soup with that before serving.
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