For the beetroot soup, cut the beets into small pieces and place in a pot. Pour in 1.2 liters of vegetable soup and simmer for about 10 minutes.
In the meantime, peel and grate apples and mix with the horseradish and sour cream. Season soup with chili and pepper and puree finely with a blender.
Pour the soup into plates and serve in the middle with the apple horseradish.
Preparation Tip:
Sprinkle the beetroot soup with croutons if desired.
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