Beetroot Soup with Horseradish
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 600 g beetroot
- 200 g potato (s), floury cookin
- 20 g oil or butter
- 1 bay leaf
- 6 grains allspice
- 1 tablespoon lemon juice
- 7 tablespoon sweet cream or sour cream
- 100 g horseradish, freshly rated, or from the jar)
Print Recipe
Pin Recipe Instructions
- Since beetroot stains strongly, it is advisable to wear kitchen gloves when processing.
- Peel, wash and roughly cut the beetroot. Peel and wash the potatoes as well, then cut into small cubes.
- Peel the onion and cut into very fine cubes. Sauté in a saucepan in vegetable oil or butter until translucent. Add beetroot and potatoes, sauté briefly. Add a liter of boiling water. Add the bay leaf and allspice grains in a tea infuser or in a paper tea filter. Let everything cook for 15 minutes.
- In the meantime, peel and rub the horseradish (attention! Your eyes are extremely watery!)
- Remove the bay leaf and allspice grains from the soup and puree the soup with a hand blender. Season to taste with the freshly grated horseradish (alternatively also with ready-made horseradish paste), lemon juice, salt and pepper.
- Stir in the cream, freshly whipped if necessary, or put it on the plate immediately before serving.
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