Holstein Harvest: Beetroot And Apple Soup
Holstein Harvest: Beetroot and Apple Soup is a traditional dish from the Schleswig-Holstein cuisine, known for its combination of earthy beetroot and sweet apple flavors.
Ingredients
- 4 medium beetroots, peeled and diced
- 2 apples, peeled, cored, and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon caraway seeds
- Salt and pepper to taste
- 1/4 cup sour cream (optional, for garnish)
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the diced beetroots, apples, and caraway seeds. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 30 minutes or until the beetroots are tender.
- Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
- Serve the soup hot, garnished with a dollop of sour cream if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 5g
Supplies
Large pot Immersion blender Cutting board Knife Wooden spoon
Tools
Soup ladle Serving bowls
Serving suggestions
Serve the Beetroot and Apple Soup with crusty bread or a side salad for a complete meal.
Tips & tricks
For a creamier texture, add a splash of heavy cream to the soup before serving.
Cost
$10