Rote Rüben Suppe mit Joghurtkren
A nourishing soup made with cubed red beets, white wine and vegetable stock, and a dollop of horseradish-flavored yogurt and creme fraiche.
Servings 4 servings
- 2 onions
- 20 g butter
- 60 ml white wine
- 500 ml vegetable stock
- 250 g beets
- creme fraiche
- 125 g yogurt
- 2 tsp horseradish
Sisters of Mary of Carmel, Kneipp; Translated and Adapted from Diocese of Vienna, Austria
- Dice the onion and heat gently with the butter till golden brown. Deglaze the pot with the white wine, and add the vegetable stock.
- Cut the beets into cubes and add them to the soup, season to taste with caraway seeds, salt and pepper, and cook till beets are tender. Puree the soup in a blender and refine with creme fraiche.
- For the horseradish yogurt, lightly salt the yogurt and fold in the two teaspoons of prepared or freshly grated horseradish. Form dumplings from the mixture with a spoon and place in the soup. Garnish the finished soup with fresh watercress.