Beet Soup with Smoked Tofu

Cut the smoked tofu into small slices. Heat the corn oil in a saucepan and sauté the smoked tofu. Pour in the beet must and cook gently for 5 minutes with the lid on, then mash. Remove the peel from the beet and grate finely. Clean the leek, rinse and cut into fine rings. Add to the soup together with the beet grates – reserving a tbsp. – and simmer for 20 minutes. Season the soup with cayenne pepper, salt, pepper and apple cider vinegar. Fill the soup into plates, put a dollop of sour cream in the middle and sprinkle the remaining beet rasps on top.

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