Beetroot Soup with Apple and Horseradish

A velvety beetroot soup with apple and fresh horseradish, light yet warming. With pumpkin seeds and a dollop of crème fraîche, it becomes a filling main course.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 600 g Beetroot (raw, without leaves)
• 250 g floury potatoes
• 1 Stück onion
• 1 Stück tart apple
• 2 EL cooking oil
• 1 TL caraway seeds, ground
• 2 EL cider vinegar
• 1 l water
• 20 g fresh horseradish
• 150 g crème fraîche
• 30 g roasted pumpkin seeds
• 1 Bund bunch of chives
• salt
• pepper

Method

1. Peel the beetroot and cut it into small cubes. Peel the potatoes and also dice them. Finely dice the onion and apple.
2. Heat the cooking oil in a large pot and sweat the onion until translucent. Add the beetroot, potatoes and apple and sweat briefly.
3. Season with caraway, pour in the water and simmer the soup, covered, for about 25 minutes until soft.
4. Purée the soup finely with an immersion blender, season with cider vinegar, salt and pepper, and add a little more water if needed.
5. Peel the horseradish and grate it finely. Cut the chives into fine rolls.
6. Serve the soup in preheated bowls, garnished with a dollop of crème fraîche and some grated horseradish.
7. Sprinkle with pumpkin seeds and chives and serve immediately.