Red Beet Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large beets, peel
- 1 potato (s)
- 1 cup cream
- garlic
- Horseradish (fresh) = horseradish
- 1 teaspoon cornstarch
- sugar
- salt
- Caraway seed
- vinegar
Print Recipe
Pin Recipe Instructions
- Peel beets and cook in salted water with peeled potatoes, 1 teaspoon caraway seeds, a sprinkle of vinegar and 1 teaspoon sugar, 2 cloves of garlic until soft.
- Mix the beets with the potatoes and garlic cloves and add enough stock to make the soup thick.
- Stir the starch with the cream and add to the soup. Bring to the boil again and finally stir in freshly grated horseradish to taste.
- Serve with the cream on top and horseradish.
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