- Peel onions and chop finely. Peel garlic and ginger and chop fine. Peel the potatoes, wash them, pat dry and cut them into small cubes. Drain the beetroot and chop it fine (Be careful, dye the beetroot! Wear disposable gloves if necessary).
- Heat the oil in a large pot. Saute onion, garlic and ginger for 1-2 minutes. Sprinkle with 1 teaspoon sugar and caramelize it. Add potatoes and beetroot and saute briefly. Dissolve with 1 liter of water. Stir in broth. Season generously with salt and pepper. Bring everything to a boil and simmer for about 20 minutes.
- Meanwhile, to decorate the topping, mix together creamy yogurt and horseradish. Prepare other decorating components as you like, for example wash the cressus and cut it off the bed. Wash beetroot sprouts. Chop the pistachio.
- Remove the soup from the stove and puree it well using a hand mixer. Stir the cream into the soup and reheat it briefly. Season the beetroot soup with salt, pepper and a pinch of sugar and pour into bowls. Stir the radish yogurt over the soup. Decorate and serve.
Certainly, anything goes. Instead of sugar, use rice or date syrup.
Which topping fits?
Roasted pumpkin seeds taste very delicious, and they provide vegetable protein. Roasted hazelnuts also add a nutty flavor.