Today’s special
Beetroot and tomato soup with cheese and olives (main course for 4)
1 tablespoon olive oil
3 roughly grated beetroot (about 400 g)
1 coarsely chopped onion (approx. 75 g)
1 can diced tomatoes
1 liter chicken stock
1 ¼ teaspoon coarse salt
freshly ground pepper
100 grams feta cheese cubes (crumbled)
1 dl black olives with stones
2 dl quark 1%
Heat the olive oil in a thick-bottomed pan over high heat.
Fry the beetroot and onions for approx. 1 min.
Add tomatoes, broth, salt and pepper.
Let the soup boil at moderate heat and under a lid for approx. 10 min.
Serve soup sprinkled with cheese, olives and a spoonful quark.
Garnish with fresh herbs.
Enjoy
Lizzy