Danish beer soup

Name: danish beer soup
Total time: 25 min
Yield: 4
Ingredients: 3 slices dark rye bread; 1 bottle dark beer; 300 ml Meat bouillon; lemon lemon; 4 tablespoon sour cream; 5 small cooked red beet; 1 thin leeks

Ingredients

3 slices dark rye bread
1 bottle dark beer
300 ml Meat bouillon
Lemon lemon

4 tablespoon sour cream
5 small cooked red beet
1 thin leeks

Directions

Cut the rye bread into pieces.
In a pan (not aluminum), bring the pieces of rye bread with the beer and the broth to the boil while stirring and simmer for 10-15 minutes until it becomes a bonded soup.
Grate and squeeze the lemon.
Puree the soup with a hand blender and stir in the lemon rind.
Season the soup with salt, freshly ground pepper and a few drops of lemon juice. Cut the beet into tiny cubes and the leeks into wafer-thin rings.
Spoon the hot soup into deep plates.
Spoon a spoonful of sour cream in the middle and garnish with beetroot and leek.