Seasonal, regional – delicious!
Why dream of distant places? The home is where the heart is... This also applies to food which should nourish us daily - but also taste good. A traditional vegetable which is often overlooked is the beetroot. But it is particularly healthy, providing a great deal of vitamin B, iron and folic acid. This aromatic root vegetable is a classic winter vegetable. Beetroot is best bought fresh from regional producers from October to February. And did you know that, due to its high nitrate content, beetroot improves performance? So a beetroot soup is an ideal, flavoursome meal during the winter months, when we all need a bit of a boost from outside. When made with fresh SecoSan water it is a perfect energy source.
500 g fresh beetroot
200 g potatoes
1 lump butter
1.5 l chicken stock, made with SecoSan water
100 g sour cream
100 g Crème fraîche
A little salt and pepper
Boil the beetroot in salty SecoSan water for around 60 minutes and, once it has cooled, peel and dice it. Dice the onion too, and glaze it in the butter. Add the peeled, diced potatoes and the beetroot, and continue to fry briefly. Pour in the SecoSan water-chicken stock. When the soup has simmered for around 30 minutes, purée it and add salt and pepper to taste. Peel the horseradish and grate it finely. Top the soup off with the horseradish, the sour cream and crème fraîche when serving.
Tip: The fresh horseradish gives the soup a particular flavour. Fresh horseradish is also sold from autumn to winter in weekly markets and farm shops.