Beetroot soup
Top Austrian chef Albert Dschulnigg has combined beetroot, port wine and marjoram. It's an unusual combination, but very delicious.
Ingredients · Servings For 3–4 people
- 1 tbsp butter
- 2 pcs shallots
- celery
- carrot
- apple
- 250 g beetroot
- 66 ml port wine
- 500 ml vegetable broth
- 1 pinch cumin
- marjoram (rubbed)
- 33g fresh cream
- 1 tbsp lemon juice
- 1 ml vinegar
- 1 tbsp cranberry jam
- 47 g shallots
- 28 g horseradish
- 50 ml port wine
- 40 ml vegetable broth
- 50 ml milk
- 50g butter
Method · 1 h 5 min
- Heat the butter in a saucepan, add the shallots, celery, carrots and apple and fry for a while. Add the beetroot and fry briefly, pour in the port wine, let the alcohol evaporate briefly, add the vegetable stock and add the cumin and marjoram, salt and pepper. Cook for 35–40 minutes under the lid on medium heat until the beetroot is soft.
- Meanwhile, for the horseradish mousse, fry the shallots and horseradish in a non-stick pan with a teaspoon of butter until soft, pour in the port wine, add the vegetable stock and a little milk. Blend and rub through a sieve. Beat until foamy with the softened butter.
- When the vegetables are almost done, mix the crème fraîche with lemon, vinegar, cranberries, salt and pepper in a bowl until smooth, add to the soup and do not cook any longer. Blend the soup, if necessary, and strain through a sieve. Before serving, garnish on a plate with a cap of crème fraîche, horseradish mousse and, if desired, herbs.