Remove peel from beet and chop into small pieces. Steam in hot peanut oil until soft. Add vegetables, onion and garlic and sauté. Extinguish with red wine and fill up with soup. Add bay spice, make thirty min on low fire.
Remove the bay leaf spice. Mash the soup and pass it through a sieve. Bring to boil again and season. Fold in the whipped cream.
Garnishes: diced beet, steamed separately, or boiled poultry meat.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.