Beetroot Soup with Horseradish Crème

A velvety beetroot soup with a spicy horseradish crème fraîche and fresh dill. It tastes warm in autumn and winter and is easy to prepare ahead.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g Beetroot (raw, peeled)
• 250 g floury potatoes
• 1 pc onion
• 1 pc garlic clove
• 2 tbsp cooking oil
• 1 tsp caraway seeds
• 2 tbsp cider vinegar
• 1 tsp sugar
• 1000 ml water
• 20 g fresh horseradish
• 150 g crème fraîche
• 1 bunch dill
• salt
• pepper

Method

1. Finely dice the onion and garlic. Peel the beetroot and potatoes and cut them into small cubes.
2. Heat the oil in a large pot and sweat the onion, garlic and caraway in it for about 3 minutes until translucent.
3. Add the beetroot and potatoes, sweat briefly, then add the water, season with salt and cook covered over medium heat for about 25 minutes until soft.
4. Purée the soup finely with an immersion blender. Season to taste with apple cider vinegar, sugar, salt and pepper.
5. Finely grate the horseradish and stir it into the crème fraîche, then season with salt.
6. Finely chop the dill. Serve the soup in warmed bowls topped with a dollop of horseradish crème and dill.