in Soup Recipes

Beetroot soup

updated

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Ingredients for 4 servings:

  • 2 onions
  • 400 g beetroot
  • 150 g potatoes
  • 25 g butter
  • 1 liter vegetable broth
  • salt and pepper
  • 100 ml cream
  • chives
  • Horseradish, (cream horseradish)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 10 minutes

Chop the onions. Peel and roughly dice the beetroot. Wash, peel, and dice the potatoes. Heat the butter in a saucepan and sauté the onions, beetroot, and potatoes over medium heat for 5 minutes. Pour in the vegetable stock and bring to a boil. Simmer the soup over medium heat for 40 minutes. Then puree and season with salt and pepper. Add the cream and bring back to a boil. Stir in the chives, season with creamed horseradish, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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