Beet Soup

For the beet soup Peel beet, cut into approx. 1 cm cubes. Peel onion, dice finely and steam in butter.

Sauté beet briefly, then stir in soup and marjoram. Cover and cook for about 40 minutes. Mix creme fraiche, 1 tablespoon lemon juice, horseradish and salt until smooth.

Peel and dice apple, mix with 1 tablespoon lemon juice, then puree finely in the soup. Season with salt and pepper and serve with horseradish cream and cranberries.

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