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)
Beetroot Soup with Horseradish
Beetroot Soup with Horseradish

Instructions

  1. Since beetroot stains strongly, it is advisable to wear kitchen gloves when processing.
  2. Peel, wash and roughly cut the beetroot. Peel and wash the potatoes as well, then cut into small cubes.
  3. 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.
  4. In the meantime, peel and rub the horseradish (attention! Your eyes are extremely watery!)
  5. 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.
  6. Stir in the cream, freshly whipped if necessary, or put it on the plate immediately before serving.

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