in Soup Recipes

Beetroot cream with sour cream and horseradish

Spread the love

Ingredients for 4 servings:

  • 500 g beetroot, fresh, peeled and cooked or in foil
  • 1 onion(s), finely diced
  • 1 clove(s) garlic, finely chopped
  • 30 g butter
  • 750 ml vegetable stock
  • 4 tsp horseradish, grated
  • ½ cup sour cream
  • salt and pepper
  • 1 pinch(s) of sugar
  • basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

aromatic autumn soup

Cut the cooked beetroot into small cubes. Sauté the onion and garlic in hot butter. Add the beetroot, vegetable stock, and horseradish. Simmer in a covered pan for 15 minutes. Puree the soup. Stir in the sour cream (reserve 1 tablespoon), and season with pepper, salt, and sugar. Serve the beetroot cream with a dollop of sour cream and basil.

Facebook Comments

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.

Rainbow cake

flatbread