in Austria, Soup Recipes

Beetroot soup

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Ingredients for 4 servings:

  • 2 large beetroots, peeled
  • 1 potato(s)
  • 1 cup cream
  • Garlic
  • Horseradish (fresh) = horseradish
  • 1 tsp cornstarch
  • Sugar
  • Salt
  • Caraway seeds
  • Vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Viennese Raunersuppe

Peel the beets and cook them in salted water with the peeled potatoes, 1 teaspoon of caraway seeds, a dash of vinegar, 1 teaspoon of sugar, and 2 garlic cloves until soft. Blend the beets with the potatoes and garlic cloves and add enough stock to thicken the soup. Mix the starch with the cream and add to the soup. Bring back to a boil and finally stir in freshly grated horseradish, to taste. Serve with a dollop of cream and horseradish.

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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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