Beetroot Cream with Sour Cream and Horseradish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beetroot, fresh, peeled and cooked or as foil oods
- 1 onion (s), finely diced
- 1 clove garlic, finely chopped
- 30 g butter
- 750 ml vegetable stock
- 4 teaspoons horseradish, grated
- 0.5 ½ cup sour cream
- salt and pepper
- 1 pinch (s) sugar
- basil
Print Recipe
Pin Recipe Instructions
- Cut the cooked beetroot into small cubes. Sauté the onion and garlic in hot butter. Add beetroot, vegetable stock and horseradish. Cook for 15 minutes in a closed saucepan.
- Puree the soup. Stir in sour cream (hold back 1 tablespoon), season with pepper, salt and sugar. Serve the beetroot cream with a dollop of sour cream and basil.
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