A soup made with fresh beet leaves and vegetables, perfect for four people.
Ingredients
3 young beets
2 potatoes
1 onion
1 kohlrabi
3 young carrots
1 garlic clove
3 tablespoons apple cider vinegar
oil for frying
1 liter of broth
200 ml heavy cream
Preparation
Peel all the vegetables. Cut the potatoes, beets, and kohlrabi into small cubes, and slice the carrots. Finely chop the onion and sauté it in a pot with oil until translucent. Add the garlic and the rest of the vegetables.
Pour in the broth and cook until the vegetables are tender.
Season the soup with apple cider vinegar and lemon juice, then add the cream and stir.
The soup is perfect served with tortellini and sprinkled with fresh dill.