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Pink beetroot soup with horseradish, gherkin and dill
-
30 min
-
- Preparation 20 min
- Cooking 10 min
Recipe for One Pot Pressure Cooker
Preparation
Step 1
First, wash, peel and dice the vegetables.
Heat a little oil in the pot, add the vegetables and sauté for 5 minutes.
Onions
Garlic
g
Celery
g
Carrots
g
Potatoes
g
Beetroot
Step 2
Place the bay leaves, clove, allspice and caraway seeds in an infuser bag, bind well and add to the pot.
Pour the vegetable stock on top, close the lid and heat on the highest setting.
Once cooking level 1 is reached, reduce the temperature, and leave the soup to simmer for 10 minutes.
leaves
Bay
Clove
Allspice grains
tsp.
Caraway seeds
Salt and Pepper
l
Vegetable stock
Step 3
Release the pressure, open the lid, and remove the infuser bag.
Step 4
Add the sour cream, mix everything finely in a blender or using a puree blender and season with salt and pepper.
cups
Sour cream
Step 5
Finely dice the pickled gherkins and then serve the soup warm or cold, garnished with horseradish, pickled gherkin cubes and dill.
For the garnish:
tsp.
Horseradish
Pickled gherkins
bunch
Dill
You might want to complete with
Spitzenklasse Plus knife value set*, 3-pieces
€129.99
MSRP
€169.99
Incl. 19% VAT |
excl. shipping cost
