Beet Soup with Horseradish Yogurt and Watercress

 

Rote Rüben Suppe mit Joghurtkren
Course Soup
Keyword Beet, Horseradish, Lent, Soup, Yogurt
Region Austria
Servings 4 servings

Ingredients

Instructions

  • Dice the onion and heat gently with the margarine 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.
Sisters of Mary of Carmel, Kneipp; Translated and Adapted from Diocese of Vienna, Austria

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