BEETROOT SOUP WITH SOUR CREAM FOAM

Peel, core and cut the apples into small pieces. Finely dice the shallot and sauté it with the apples in the butter until translucent. Cut the cooked beetroot into cubes, add it to the pan and sauté briefly.

Season with salt, pepper, coriander seeds and cumin. Deglaze with the white wine, then add the vegetable stock. Simmer gently for around 15 minutes.

Add a little fresh coriander if desired, then blend the soup finely until smooth and creamy. Finally, season with lemon zest, a little lemon juice, salt and pepper. Add a little more vegetable stock, depending on the desired consistency.

Blend the sour cream with the finely chopped chives, coriander seeds, cumin and salt until smooth. Add the full-fat cream and blend only very briefly so that the mixture remains nice and liquid.

Pass the mixture through a fine sieve into a 0.5 L Whipper. Insert one Kisag Whipper charger and shake the Whipper gently a few times. Keep refrigerated until ready to serve.

This beetroot soup combines the earthy sweetness of beetroot with the fruity freshness of apple, delicate spices and a fresh hint of lemon. The sour cream foam prepared in the Kisag Whipper adds a light, creamy element and creates a lovely contrast with the hot soup. This transforms a simple soup into a refined starter or a light main course.

With bread and cheese
Crunchy sourdough bread, toasted walnut bread or small croûtons are a particularly good match for the soup’s creamy texture. Flavourful cheeses such as fresh goat’s cheese, feta or a mature mountain cheese also pair beautifully with it. Add the cheese in small cubes or fine shavings to the soup just before serving.

As a starter for a menu
Served in smaller portions, this beetroot soup makes an excellent colourful starter for an autumn or winter menu. The sour cream foam can be prepared in advance in the Whipper and added to the hot soup only when plating. This makes preparation easier when you are entertaining guests.

With crunchy and nutty accents
Toasted walnuts, hazelnuts or pumpkin seeds add texture and pair very well with beetroot and apple. Crispy fried bacon or small croûtons are also an excellent addition to the soup. Use the garnish sparingly so that the delicate sour cream foam and spices remain at the forefront.

Fresh herbs and fruity additions
Chives, fresh coriander or a little dill underline the fresh character of the dish. For an additional fruity note, add fine apple cubes, pomegranate seeds or a little lemon zest to the soup. These ingredients provide attractive accents both in flavour and presentation.

Variations with vegetables and spices
The soup can be combined well with other vegetables. A little celery, carrot or parsnip makes it even more intense and creamy. For a spicier version, add a small amount of fresh ginger, chilli or horseradish. However, it is advisable to use the spices sparingly so that the characteristic flavour of the beetroot remains intact.

Plating and serving
Pour the hot soup into warmed soup plates or bowls and add the chilled sour cream foam just before serving. This preserves the contrast in temperature and the airy texture particularly well.