Beet - a feast for the eyes and the palate

For a long time, their use was limited to salad and sour vegetables - that has changed, because beet is much more than that (although I am a big fan of beet salad, especially my neighbor's). So today we're cooking beet soup, which is a wonderful example of a warming, comforting winter meal.

Beet contains a large number of valuable vitamins such as those of the B group, vitamin C and folic acid, as well as minerals such as calcium, phosphorus, potassium, magnesium and iron. The intense red coloring consists of the antioxidant substance betanin.

However, these valuable components are very sensitive to heat and light, so eating them raw would make the most sense.

What to look out for?

When buying beet, you should always make sure that the skin is intact, that the tubers are fresh and that they do not look deformed. It goes without saying that they should come from organic farming.

It should also be noted that beet is not particularly long-lasting and if it is to be kept cooked, it should be wrapped directly if not vacuum-sealed and even then should not be kept for longer than 24 hours.

What we need...

6 Beetroot

1 large onion

2 carrots

¼ of a medium-sized celery root

1 apple (preferably tart)

some vegetable oil

1 l vegetable soup

1 l water

1 tbsp ground caraway seeds

1 tbsp apple cider vinegar

2 tsp brown sugar

Salt, pepper

❤ Heat the oil in a pan, fry the chopped and peeled beet, celery, carrots and onion, add the sugar and caraway seeds and cover with the vegetable soup.

❤ Boil the whole glory until soft, then add the apple pieces and boil for approx. 3 minutes.

❤ Using a hand blender, puree everything to a creamy consistency and bring to the desired consistency with the hot water.

❤ Add vinegar and horseradish to taste, bring to the boil and if you like, you can round it off with cream - but you don't have to.

Now just enjoy!!! 💚