Beet Soup with Lemon

For the beetroot soup with lemon, briefly roast the cumin and coriander in a saucepan without fat and then remove again. Peel and dice the onion, beets and potatoes.

Fry the onion in hot fat, add the potatoes and turnips and pour in the vegetable stock. Add the roasted spices and simmer the soup covered for about 20 to 30 minutes.

Mix sour cream with flour, stir into the soup and bring to the boil briefly. Add milk and whipped cream, season with salt , pepper, nutmeg and lemon juice and serve the beet soup with lemon sprinkled with parsley.

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