For the beet soup, finely dice the onion, peel and coarsely dice the parsnip and beet. Beet stains strongly, best to wear gloves when preparing.
Heat the fat and fry the onions, add the parsnip and fry briefly. Pour in beef broth and simmer covered for about 20 minutes. Then puree the soup thoroughly.
Season to taste with salt, pepper and nutmeg (or caraway seeds). Serve the beet soup with a blob of sour cream.
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