Beetroot Soup

For the beetroot soup, remove the peel from the beet and slice one tuber into narrow slices.

Chop the remaining tubers with a coarse grater. Cut the slices into narrow strips.

Cover the grated red beets with the clear soup, add spices and let it bubble slowly.

Let steep gently for ten minutes, then filter through a sieve and return the clear soup to the red beets in the saucepan.

Let beet strips steep in the broth for about 5 minutes. Season the beetroot soup again and bring to the table sprinkled with chive rolls.

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