Clear Soup of Beet and Celery

For the soup, peel the beet, slice it into dark slices on a vegetable slicer and cut it into narrow strips. Clean the celery and cut into strips of similar size, sauté both together in the butter and season lightly with salt and pepper. Add the meat stock and simmer for 10 minutes – the vegetables should be cooked but still slightly al dente.

To serve, divide the vegetables evenly into deep plates, pour the broth over them, place a good dollop of sour cream or crème fraiche in the middle and sprinkle the chive rolls over them.

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Tip: As an alternative to fresh chives, you can also use the freeze-dried ones.

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