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Beetroot soup with small salmon balls and creamed horseradish

Beetroot soup with small salmon balls and creamed horseradish

Rating:
Preparation time
30 Minutes
Difficulty
Beginner

Preparation

  1. 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.
  2. Creamed horseradish: Mix the cream with the horseradish, season to taste with salt and pepper and chill briefly.
  3. Diced beetroot: Toss in butter and season with salt and pepper.
  4. Small salmon balls: Prepare the 11er Rösti-Salmon-Snack according to the instructions on the package.
  5. 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

for
Persons




  • 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

11er Nahrungsmittel GmbH
Galinastraße 34
6820 Frastanz
T. +43 5522 515 21 0
info@11er.at

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