Recipe for beetroot soup with step by step explanation and many tips from professional chef Thomas Sixt. Find out relevant information about the effect of beetroot. Beetroot is a cancer preventive, antiviral, a natural remedy for colds (juice and soup), gluten-free and alkaline.
Servings: 2 Portions
- 4 pc beetroot peeled
- 1 pc onion or shalott
- 40 g Butter
- 50 ml dry white wine
- 500 ml vegetable broth
- 1 cup cream
- 1 pinch nutmeg
- 1 pinch ground caraway
- 4 pinch salt
- 1/4 bunch parsley
Cut the peeled, cooked or raw beetroot into small pieces and sauté with the diced onion in a saucepan with half the butter for about 5 minutes until colourless.
Refrigerate the remaining butter in the freezer.
Deglaze the soup with the white wine, add the vegetable stock and bring to the boil. Add the cream to the boiling liquid and season with nutmeg, caraway, salt and pepper.
Let the soup simmer for 5-20 minutes, the vegetables should be cooked until soft.
Add the ice-cold butter to the soup shortly before serving and mix with a hand blender.
Garnish with freshly chopped parsley or finely chopped turnip greens and serve.
5. Beetroot Soup Calories (kcal.), the nutritional Values at a Glance
Amount Per Serving
Calories from Fat 351
% Daily Value*
Saturated Fat 24g150%
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
* Percent Daily Values are based on a 2000 calorie diet.
6. Other suitable Recipes
All Soup Recipes, especially suited to this recipe: borscht - Stew with beetroot