Beetroot soup with horseradish

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 600 g beetroot
• 200 g potatoes, floury
• 20 g oil or butter
• 1 bay leaf
• 6 grains of allspice
• 1 tbsp lemon juice
• 7 tbsp sweet cream or sour cream
• 100 g horseradish, freshly grated, or from the jar)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

This deep red soup combines earthy, sweet beetroot and spicy horseradish in a very harmonious way!

Since beetroot stains heavily, it is recommended to wear kitchen gloves when handling it. Peel, wash, and roughly chop the beetroot. Peel and wash the potatoes, then cut into small cubes. Peel the onion and cut into very fine cubes. Sauté in a saucepan with vegetable oil or butter until translucent. Add the beetroot and potatoes and sauté briefly. Pour in one liter of boiling water. Add the bay leaf and allspice berries in a tea infuser or paper tea strainer. Let everything simmer for 15 minutes. In the meantime, peel and grate the horseradish (careful! This will make your eyes water!). Remove the bay leaf and allspice berries from the soup and puree the soup with a hand blender. Season to taste with the freshly grated horseradish (or use ready-made horseradish paste), lemon juice, salt, and pepper. Stir in the cream, freshly whipped if desired, just before serving or spoon it onto the plate.