- 500 g beetroot
- approx. 800 ml vegetable broth
- 2 - 3 tbsp cider vinegar
- cumin, ground
- caraway seeds
- pepper, from the mill
- 100 g sour cream
- 1 - 2 tsp chia seeds
- beetroot leaves
1. Wash, peel, and chop 1 beetroot. Cook in the hot vegetable stock with the vinegar for about 30 minutes at low heat. Then take out 4 - 5 tablespoons from the beetroot cubes and set aside.
2. Purée the rest of the soup finely and season with salt, cumin and pepper. Add the beetroot cubes again and allow the soup to cool for approximately 30 minutes, then allow to cool completely in the refrigerator for around 1.5 hours.
3. Before serving, season the beetroot soup to taste and pour into cups. Stir the sour cream until smooth. Stir 1 tablespoon each into the soup, sprinkle lightly with chia seeds and serve garnished with beetroot leaves. Goes well with toast bread. Serve the remaining sour cream separately.