This simple Beet Soup with Horseradish is perfect as a starter for a festive family dinner during Christmas, but it also serves as a quick and warming dinner option in winter.
For this recipe, peeled beets are cooked in vegetable broth and then pureed. The whole mixture is enhanced with a dash of cream. The horseradish is mixed separately with cream and then served at the table with the soup. This allows you to choose how spicy you want the soup to be. Additionally, the soup can be prepared without horseradish a day in advance.
Serve with croutons made from dark bread.
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Video
In this video, you can see the key steps for preparing the recipe summarized briefly. You can find more similar videos like this on my YouTube channel.
Ingredients
For the soup:
- 2 cups (500 g) red beets – either already peeled and pre-cooked or fresh.
- 4 cups (1 liter) vegetable broth
- ⅔ cup (150 ml) cream (whipping cream, heavy cream, unsweetened)
Attention: Fresh beets can color your hands and cooking utensils pink. To prevent this, use gloves or wash hands with soap immediately after peeling.
For the horseradish garnish:
- ½ cup (100 g) horseradish – freshly grated or from a jar
- ½ cup (100 ml) cream (whipping cream, heavy cream, unsweetened)
Topping:
- Croutons made from dark bread
Instructions
Peel and cut the beets into small pieces. Cook them in vegetable broth until they are soft. This takes about 15-30 minutes, depending on their size. For pre-cooked beets, simmer for only about 5 minutes.
Puree with an immersion blender and refine with a dash of cream.
Grate or finely chop horseradish. Mix it thoroughly with cream in a stand mixer until it forms a paste.
Serve separately with the soup. This allows you to choose how spicy you want the soup to be. Additionally, the soup can be prepared without horseradish a day in advance and reheated more easily. (Horseradish loses its spiciness when cooked.)
Shelf Life & Reheating
The Beet Soup can be stored in the refrigerator for 2-3 days. Store the Cream-Horseradish Mixture in a well-sealed container, not directly in the soup, to retain its spiciness.
Freezing & Thawing
The Beet Soup can be frozen without cream and horseradish. If already refined with cream, freezing is theoretically possible, but it may result in the soup separating upon thawing.
Horseradish loses its spiciness and flavor if cooked too long in the soup during thawing. If horseradish has been added, the soup is not ideal for freezing.
The Cream-Horseradish Mixture can theoretically be frozen separately. Thaw it covered in the refrigerator overnight. Serve directly with the hot soup but do not cook it in the soup.
Beet Soup With Horseraddish
Zutaten
For the beet soup
- 2 cups beets (500 gram) either already peeled and pre-cooked or fresh.
- 4 cups vegetable broth (1 liter)
- ⅔ cup heavy cream (100 ml)
For the horseradish garnish
- ½ cup horseradish freshly grated or from a jar
- ½ cup heavy cream
For topping
- croutons made from dark bread
Anleitung
- Peel and cut the beets into small pieces. Cook them in vegetable broth until they are soft. This takes about 15-30 minutes, depending on their size. For pre-cooked beets, simmer for only about 5 minutes.
- Puree with an immersion blender and refine with a dash of cream.
- For the Cream-Horseradish Mixture: Grate or finely chop horseradish. Blend it thoroughly with cream in a mixer until it forms a paste. Serve in an extra bowl at the table.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
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Enjoy your Beet Soup with Horseradish!
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