Beetroot soup with horseradish cream
Beetroot soup with horseradish cream

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beetroot soup with horseradish cream. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Beetroot soup with horseradish cream is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Beetroot soup with horseradish cream is something that I’ve loved my entire life. They’re nice and they look fantastic.

While the beetroot are roasting, make the horseradish cream: in a bowl, mix the grated (or creamed) horseradish with the soured cream, crème fraîche or yoghurt. Remove the foil from the roasting tin and leave the beetroot until they are cool enough to handle. Top and tail them and peel or rub off the skins - they should slip off easily.

To get started with this recipe, we have to first prepare a few components. You can have beetroot soup with horseradish cream using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Beetroot soup with horseradish cream:
  1. Take 1 Onion
  2. Get 600 Grams Beetroot
  3. Get 2 Potatoes
  4. Prepare 600 Millilitres Vegetable stock
  5. Take 1 Apple
  6. Take 200 Millilitres Cream
  7. Prepare 2 Tablespoons Horseradish
  8. Make ready 1 Pinch Salt
  9. Make ready 1 Pinch Pepper
  10. Take 1 Teaspoon Agave Syrup
  11. Make ready 0.5 Cup Chive

But the sharp tang of the horseradish works well with the earthy flavours of the beetroot. I like to mix a dollop of horseradish with some crème fraîche and put a generous spoonful on the soup just before serving. Stir in the orange juice and vinegar. Season to taste with salt and pepper.

Steps to make Beetroot soup with horseradish cream:
  1. Dice onion and simmer in butter in a pot. Peel beetroot, dice and add to onions. Peel and dice potatoes and add them.
  2. Add 600 ml vegetable stock, boil up and let it simmer for about 15 minutes.
  3. Decore apple, dice and add to soup. Cook until all ingredients are soft, then purée finely.
  4. Add 100 ml cream and season to taste with 2-3 tbsp horseradish, salt, pepper and agave syrup.
  5. Whip 100 ml cream and season with horseradish and pepper. Put a dollop of cream onto the soup on each plate and garnish with finely chopped chives rings.
  6. Serve with bread, e.g. baguette and, if desired, walnut butter.Walnut butter: Grind 250 g walnuts and mix with 250 g soft butter. Season to taste with 5 tbsp yeast flakes and herb salt.

Cover and refrigerate to chill the soup thoroughly. Meanwhile, stir the horseradish into the sour cream. If the sour cream is too stiff (it should be the consistency of lightly whipped cream), stir in a few teaspoons of cream or water to loosen it. As almost any other creamy vegetable soup, this beetroot soup with horseradish is done pretty easy: peel, cook, puree, add whipping cream to taste, eat! The original recipe from popular Austrian chef Johanna Maier comes from this site.

So that’s going to wrap it up for this exceptional food beetroot soup with horseradish cream recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!