Beetroot soup from Schloss Wartegg
Schloss Wartegg looks pink and serves a beetroot soup that comes from its own castle garden
Schloss Wartegg is a historic building that is almost 500 years old, rich in history with a checkered past between refuge, aristocratic residence and the residence of many prominent residents. In 1998 it was one of the first four Bio hotels in Switzerland opened and is owned by the Mijnssen family.
For the sustenance is provided
The hosts run the Bio-Schlosshotel with heart and soul. This also includes the idyllic garden restaurant. The castle kitchen is one of the few restaurants certified with the organic bud, the strictest label in Switzerland. Schloss Wartegg is part of the slow food movement and from June to October the menus are mainly based on what is growing in the castle garden.
Schloss Wartegg looks pink
The fertile soil and the variety of insects are the foundation for healthy and tasty food and seasonality is of great importance. In spring and summer, the dishes are served according to what is on offer in the ProSpecieRara variety garden, the former palace garden, with vegetables, herbs, berries and blossoms. And even in autumn and winter, vegetables from our own garden find their way into the kitchen and ultimately onto the guests' plates - including the beetroot and beetroot.
– 4 beets or beetroot (approx. 600 g)
– 1 carrot
- 2 tbsp olive oil
– 2 small shallots or 1 onion
– 50 ml of white wine
– 800 ml vegetable broth
– Salt & Black Pepper
– 2 juniper berries
– 1 cardamom pod
– 1 head of ginger (about 30 g)
– White balsamic vinegar
– 4 tablespoons of crème fraîche
1. Peel and dice the beetroot, carrot and shallot. Peel and finely grate the ginger.
2. Heat the oil in a pan. Sauté the shallots until translucent. Add the beetroot and carrot and sauté briefly. Add the ginger, crushed juniper berries and the cardamom pod and deglaze with the white wine.
3. Pour in the vegetable stock and bring to the boil briefly. Reduce the heat and let it simmer for a good 15 minutes.
4. Puree the soup and pass through a fine sieve. Season to taste with balsamic vinegar, salt and pepper. Add a little honey if you like. Garnish the soup with crème fraîche.
Tip: Adding 200 ml coconut milk and some coriander gives the soup a delicious Asian touch.
We hope you enjoy the preparation!
© Photos: Giglio Pasqua, Pexels / Karolina Grabowska, Schloss Wartegg