Beetroot soup with small salmon balls and creamed horseradish
Preparation
- Beetroot soup: Sauté the onions and garlic in butter, then add the diced beetroot. Quench with white wine, pour in the vegetable soup and season to taste with salt and pepper. Simmer the soup until the beetroot is soft, purée until smooth and season with cream.
- Creamed horseradish: Mix the cream with the horseradish, season to taste with salt and pepper and chill briefly.
- Diced beetroot: Toss in butter and season with salt and pepper.
- Small salmon balls: Prepare the 11er Rösti-Salmon-Snack according to the instructions on the package.
- Serving suggestion: Pour the hot soup into bowls. Place the diced beetroot and a dollop of creamed horseradish on top. Tear open a piece of Rösti-Salmon-Snack for each plate, arrange on the beetroot cubes and garnish with fresh horseradish and dill.
Ingredients
-
4 11er Rösti-Salmon-Snack filled with smoked salmon and cream cheese
-
Beetroot soup
25 g butter
40 g onions, finely chopped
2 cloves of garlic, finely chopped
300 g beetroot, fresh or boiled, cut into small cubes
40 ml white wine
330 ml vegetable soup
Salt, pepper
30 ml cream -
Creamed horseradish
200 ml whipped cream
80 g horseradish, finely grated
Salt, pepper -
Diced beetroot
100 g beetroot, boiled or cooked in the oven, cut into small cubes
15 g butter
Salt, pepper -
As garnishing
Horseradish, freshly grated
4 sprigs of dill