Cold Beet Soup

Grate the beet into fine strips and sauté in a little olive oil together with the onions and garlic. Extinguish with the vegetable soup, season with salt, pepper and cumin and make about 30 minutes. When the beet is soft, gently sift in the rice flour, stirring throughout, and gently roll for three minutes. Round off the soup with the juice of one lemon and season again. Finely dice the lettuce and gherkins and add.

Chill the soup in the refrigerator for at least 120 minutes.

Now fill into a well precooled cup and garnish with sour cream and dill. Fry the cooked potato balls in a little bit of olive oil. Arrange separately in a glass dish and bring to the table hot with the soup.

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