Quick Beet Soup

For the quick beet soup, first heat the cooking oil in a coated saucepan. Stir in the grated potatoes and the grated beet well and allow to brown briefly.

Then add the water. Stir everything well so that there are no lumps. Crush the anchovies with a fork and stir them into the soup as well.

Now season with salt, pepper, nutmeg and lemongrass, mix well and then the soup can be served with a spoonful of yogurt per plate.

Preparation Tip:

You can make the beet soup without anchovy fillets. Alternatively, you can make it with shrimp.

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