Beetroot Soup
Traudi never needed much to be happy. The best and most creative ideas for her tinctures usually came while she was cooking, because that’s when she could just completely sink into her thoughts. Since it was usually quite cold in her mountain hut, she liked to start with a soup as an appetizer. After that, she favored hearty Kaspressknödel (cheese dumplings).
Beetroot Soup
Traudi never needed much to be happy. The best and most creative ideas for her tinctures usually came while she was cooking, because that’s when she could just completely sink into her thoughts. Since it was usually quite cold in her mountain hut, she liked to start with a soup as an appetizer. After that, she favored hearty Kaspressknödel (cheese dumplings).
INGREDIENTS
200g beetroot, pre-cooked
300ml vegetable stock
100ml whipping cream
1 small onion
1 tsp finely chopped ginger
1 clove of garlic
3 tbsp oil
salt and pepper
2 tbsp sour cream
parsley for topping
DIRECTIONS
Preparations
-
pot, cutting board, knife, hand blender
-
finely chop the onion, garlic and ginger
- drain the beetroot and cut it in big cubes
Sauté Ingredients
-
sauté the onion with oil in a pot until it becomes glazy
- add the garlic and ginger to the onion and roast for a short time
- then add the beet cubes to the pot and sauté briefly on high heat
Infuse Soup
-
pour the vegetable stock into the pot and simmer on low heat for 30 minutes
-
then season with salt and pepper
Puree the Soup and Refine
-
remove the soup from the heat and puree finely with a hand blender
-
stir in the whipped cream and heat the soup again briefly
-
if necessary, season again with salt and pepper to taste
Serve
- garnish the finished soup with a small spoonful of sour cream and parsley – then serve
INGREDIENTS
200g beetroot, pre-cooked
300ml vegetable stock
100ml whipping cream
1 small onion
1 tsp finely chopped ginger
1 clove of garlic
3 tbsp oil
salt and pepper
2 tbsp sour cream
parsley for topping
DIRECTIONS
Preparations
-
pot, cutting board, knife, hand blender
-
finely chop the onion, garlic and ginger
- drain the beetroot and cut it in big cubes
Sauté Ingredients
-
sauté the onion with oil in a pot until it becomes glazy
- add the garlic and ginger to the onion and roast for a short time
- then add the beet cubes to the pot and sauté briefly on high heat
Infuse Soup
-
pour the vegetable stock into the pot and simmer on low heat for 30 minutes
-
then season with salt and pepper
Puree the Soup and Refine
-
remove the soup from the heat and puree finely with a hand blender
-
stir in the whipped cream and heat the soup again briefly
-
if necessary, season again with salt and pepper to taste
Serve
- garnish the finished soup with a small spoonful of sour cream and parsley – then serve
“With this colorful Soup we recommend
a Glass of the juicy fresh ‘Riesling Reserve 2020’
from the Allram VINEYARD
in the Kamp Valley, Lower Austria”
“With this colorful Soup we recommend
a Glass of the juicy fresh
‘Riesling Reserve 2020’
from the Allram VINEYARD
in the Kamp Valley, Lower Austria”
Can’t get enough of Lebe’genuss?
Each of our apartments has its own character, its own story and therefore its own dishes.
We don’t want to withhold these from you and invite you to browse through the recipes of the other apartments as well.
Can’t get enough of Lebe’genuss?
Each of our apartments has its own character, its own story and therefore its own dishes.
We don’t want to withhold these from you and invite you to browse through the recipes of the other apartments as well.