in Germany, Soup Recipes

Beetroot soup with horseradish crème fraîche

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Ingredients for 4 servings:

  • 800 g beetroot, cooked, peeled
  • 4 tbsp crème fraîche
  • 1 tbsp horseradish, grated
  • ½ liter vegetable broth
  • ½ liter cloudy apple juice
  • 30 g cornstarch
  • 2 pinches of sugar
  • 2 tbsp vinegar
  • e.g. Dill, chopped
  • salt and pepper
  • 6 tbsp water, cold

Instructions

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

Mix the crème fraîche with the horseradish and season with salt and pepper. Roughly dice the beetroot. Bring the vegetable stock and apple juice to a boil. Let the beetroot simmer for about 5 minutes. Then puree everything with a hand blender. Mix the cornstarch with 6 tablespoons of cold water and use it to thicken the soup. Bring back to a boil. Season to taste with salt, pepper, sugar, and vinegar. Serve the soup in bowls. Sprinkle with chopped dill and drizzle with some of the horseradish crème fraîche. Serve immediately.

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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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