Ingredients:

• 2 beets
• 1 carrot
• 1/4 celery root
• 1 white turnip
• 1/2 liter broth or purified water
• 2 small red onions
• 1 bay leaf
• grapeseed oil
• salt and pepper
• 400g sauerkraut
• 200g cooked smoked meat
• 4 slices of bacon

Instructions:

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1. Beet:

Season one beet with a little sea salt and pepper, wrap it, skin on, in foil, and bake in a preheated oven at 200°C (392°F) for 45 minutes.

2. Sauté and cook:

Sauté the onions, add the sauerkraut, chopped vegetables, and the baked beet cut into small cubes. Pour in broth or purified water, and cook until tender, about 20 minutes.

3. Blend:

Blend the soup with the vegetables and a fresh beet to a creamy consistency.

4. Smoked meat:

Sauté a small finely chopped onion in a little fat, then toast it over medium heat. Add the smoked meat, and simmer covered for about 15 minutes. Pour it into the creamy beet soup.

Return the soup to the stove and bring it to a boil.

5. Bacon:

Roast the bacon on parchment paper in a preheated convection oven at 200°C (392°F) for 8-10 minutes until it becomes crispy.

Then place it on top of the soup.

#Gluten-free #Lactose-free #Dairy-free #Nut-free

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