John Myers
Beetroot and Parsnip Soup with Horseradish
The perfect beetroot and parsnip soup with horseradish recipe with a picture and simple step-by-step instructions.
- 30 g Butter
- 1 small Onion, diced
- 1 small Potato, peeled and diced
- 2 Parsnips fresh, peeled and diced
- 800 ml Vegetable broth e.g. frozen
- 2 large or 4 small Beetroot fresh
- 50 g Double cream
- 50 g Sour cream
- Horseradish fresh
- Fresh ginger
- Sea-Salt
- Freshly ground black pepper
- Possibly some lemon zest
- Fresh chives
- Pre-cook fresh beetroot for approx. 30 minutes (depending on size).
- Melt the butter in a large saucepan over a mild heat. Sweat the onion cubes briefly, then add the potatoes and parsnips. Top up with vegetable stock and bring to a boil. Add the peeled and diced beetroot and simmer for about 15 minutes until the root vegetables are soft. (Since beetroot is very temperature-sensitive, you should keep the cooking time as short as possible, otherwise the soup will not have the beautiful color.) When the vegetables are soft, take the pot off the stove and puree the soup with the hand blender. Possibly add a little more water or broth. Potatoes and parsnips can be completely finely pureed, while the beetroot always remains a little grainy.
- Mix the double cream and sour cream, add fr. Horseradish and some fr. Season the ginger to taste (spice to taste), season with salt and pepper and dilute with a little milk. I put in a little lemon zest, because beetroot and lemon go great together. Season the soup to your taste. I just took some salt and pepper. If you like the spiciness of ginger and horseradish, take a little more 🙂 You can also use 1-2 tablespoons of ready-made horseradish sauce + ground ginger. I didn’t want to.
- Refine the soup with the “horseradish sauce” and the chives rolls. Good Appetite !
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