in Soup Recipes

Beetroot cottage soup

updated

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Ingredients for 2 servings:

  • 2 beetroot bulbs
  • 500 ml vegetable broth or beef broth
  • 100 ml sweet cream
  • salt and pepper
  • Caraway seeds
  • Vinegar
  • Sugar
  • 20 g horseradish, grated
  • 125 g sour cream
  • 1 tsp agar-agar or 2 sheets of soaked gelatin, if available
  • chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Dice the cooked beetroot, bring to a boil with vegetable stock (or homemade boiled beef broth, which I like to use), sweet cream, and a few caraway seeds. Season to taste with pepper, salt, 1 teaspoon of vinegar, and sugar, and puree. Meanwhile, mix the sour cream with the horseradish (fresh or jarred), and, if available, 1 teaspoon of agar-agar or 2 sheets of softened gelatin. Refrigerate for 20 minutes. Then, using a teaspoon, add them to the soup as dumplings. Or simply as a topping if the mixture doesn’t contain a gelling agent. Serve sprinkled with chives.

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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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