- 6 small beetroots (chopped)
- 300 g pickled beetroots (chopped)
- 2 large potatoes (chopped)
- 1 large onion (chopped)
- 3 small apples (chopped)
- 4 tablespoons lemon juice
- 3 bouillon cubes
- 750 ml water
- 125 g goats’ cheese
- 4-6 tablespoons crushed pistachios
Put fresh beetroots together with potatoes in a pot and add water just enough so that it barely covers the vegetables. Boil for 10 minutes.
Dissolve the 3 bouillon cubes in 750ml of water and add it to the pot together with apples, onions, lemon juice and boil it again for 10 minutes.
Afterwards add pickled beetroots and boil for additional 10 minutes. Once ready, leave it for 15 minutes to cool down and then blend it all.
Take a piece of goats’ cheese and roll it in pistachios.
Pour the soup in a bowl and add the piece of goats’ cheese on top, in the middle.