100 g parsnip
10 g fresh ginger
1 clove of garlic
1 tablespoon of rape oil
1 jar of SAMSØ SYLTEFABRIKs RØDBEDER (red beets)
1 tablespoon mustard
A few drops of cider vinegar
Red beet soup from pickled red beets
PREPARATION TIME: 30 MIN.
Chop parsnip, ginger, shallot and garlic and sauté with rape oil in a pot. Add drained, pickled red beets – save a little of the pickle juice. Cover vegetables with water and boil until tender.
Then blend vegetables to desired texture. If needed, add a little red beet pickle juice and /or water.
Add mustard, and season the soup with salt and a little cider vinegar.
Save the pickle juice from the pickled red beets in your fridge. The pickle juice can be used to season soups and sauces.