John Myers
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Beetroot Soup with Ginger and Horseradish
The perfect beetroot soup with ginger and horseradish recipe with a picture and simple step-by-step instructions.
As a topping:
- 300 g Potatoes, peeled and finely diced
- 30 g Fresh ginger
- 20 g Freshly grated horseradish
- 1 smaller Sweet apple
- 1 Orange
- 200 ml Cream
- 100 g Low-Fat cream cheese
- 1,25 l Vegetable broth
- Pepper salt
- 100 g Mixed seeds – sunflower, pine, pumpkin
- 100 g Sheep cheese
- Boil the potato cubes in the vegetable stock until soft. Wash and core the apple, cut into small cubes and add to the potatoes.
- Roughly chop the ginger, grate the horseradish and add both to the potatoes.
- Remove 100 g from the pre-cooked beetroot, cut into small cubes and set aside. Roughly chop the remaining 500 g, add to the potatoes and let them heat up. Then puree everything finely, stir in the cream and cream cheese with a whisk and season with the juice of the orange and pepper and salt.
- Turn the heat down on the stove and now add the small cubes of beetroot. They should only get warm and provide some “bite”. Should the soup thicken a little, either stir in a little more cream or vegetable broth and add some seasoning if necessary. Thanks to the ginger and horseradish, it should be pleasantly spicy and taste slightly sweet
Topping:
- Toast the mixed seeds in a pan. Crumble the sheep’s cheese.
Serving:
- Fill the soup into large pasta plates and sprinkle with the seeds and the sheep’s cheese crumbs. A delicious baguette and a dry red wine go well with it ………….. Bon appetit.
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