Winter Soup with Beetroots and Horseradish

Cut the carrots, onions and potatoes into cubes. Heat the oil and sauté the chopped vegetables for about 3 minutes, stirring constantly.

Add the wine, once boiling cook for 3 more minutes. Add the broth and horseradishes and bring to a boil for about 30 minutes. Stir occasionally.

Then blend the boiled vegetables with a mixer. If necessary, add salt and pepper. Pour into bowls and garnish with sour cream or cream cheese.