Total: 30 min
- Peel, wash and dice potatoes. Roll beetroot. Peel and dice the onions. Heat oil in a saucepan and fry onions for about five minutes.
- Add potatoes and beetroot and simmer for about five minutes. Deglaze with 200 ml of water and beetroot juice. Season with salt and pepper. Bring to a boil and simmer for about 15 minutes.
- Wash chives and dill, shake dry. Cut the chives into small rolls. Pluck dill flag from the stems.
- Puree the soup with the hand blender. Stir in 350 ml of whipped cream. Boil again. Arrange soup in cups. Pull the remaining cream into strips over the soup. Arrange chives, dill, and sprouts on top.