Clear Beetroot Soup with Mashed Potatoes

mix with the same volume of water.

Cook the beetroot cubes in salted water until tender. Marinate beetroot cubes for three hours.

Sauté onion cubes with butter, add beetroot juice mixture and make. Add vinegar, horseradish and sugar. Season with cumin mixture and salt. Cool everything, then strain through a sieve lined with a fine dishcloth and set aside.

Preparation Soften potatoes in salted water, pour off water and dry a little in a warm open oven. Now pass them through a sieve. Whip to a puree with cream, milk and butter, season with salt and a touch of nutmeg and set aside.

Roast bacon cubes in a frying pan until crispy and reserve.

Bring beet juice mixture to a boil and warm beet cubes in it.

Froth small unit of beet juice mixture with blender.

Arrange potato sticks with the piping bag in the warmed soup plates. Pour beet juice mixture with beet cubes around it. Sprinkle bacon cubes and a little chopped parsley over the mashed potatoes, pour a little ‘beetroot foam’ over the soup and serve on the spot.

Our tip: use a bacon with a strong flavor – so you give this dish a special touch!

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