Rosehip soup with horseradish and flakes of fermented Kampot pepper

Ingredients

• 3 medium-sized beets
• 3 smaller potatoes
• 2 carrots
• 1 parsley root
• 1 onion
• 2 tablespoons of oil
• Thyme
• 1 liter of water
• Salt
• Kampot pepper pepper flakes – crushed flakes
• 1 –2 tablespoons of wine vinegar 

For finishing

• 1 sour cream 
• 1 –2 tablespoons of grated horseradish 
• 1 teaspoon of honey
• Salt, pepper 

Procedure

1. Cut all the vegetables into cubes or larger pieces and sauté them in oil (about 10 minutes).

2. Season with salt and pepper, add a few sprigs of thyme, and pour about 1 liter of water. Cook until soft. Blend and season with salt, pepper, and wine vinegar. Don't forget the vinegar.

3. Finally, mix the sour cream with horseradish, honey, salt, and pepper. Add a few spoons of this mixture into the soup and enjoy.