The earthy taste of beetroot harmonizes perfectly with bittersweet tarragon, while the sesame seeds provide an Asian touch.
- Servings: 4
- Preparation time: 20 min.
- Cooking time: 20 min.
Ingredients
- 3 beetroot
- 2 potatoes
- 1 onion
- 100 g crème fraîche
- 3 tarragon sprigs
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 3 teaspoons vegetable broth
- 1 tablespoon sesame seeds
- Salt
- Pepper
- Knife
- Hand blender
- Soup ladle
Preparation
- Chop the onion and sauté in a pot with olive oil
- Peel the beetroot and potatoes, chop into small pieces, add to the pot with the apple cider vinegar, and sauté as well
- Pour in 1 liter of water and dissolve the vegetable broth
- Season with salt and pepper, add the tarragon sprigs, and let the mixture simmer for about 20 minutes
- As soon as the vegetables are soft, remove the tarragon sprigs and purée the soup
- Chop some fresh tarragon and add to the soup with a small spoonful of crème fraîche and the sesame seeds just before serving
- Enjoy!
