- Beetroot soup
- 2 tbsp rapeseed oil
- 1 onion, peeled and sliced
- 5 large beetroot, peeled and sliced
- 1-2 tsp sherry vinegar
- 800ml chicken stock
- 150ml natural yoghurt
- salt and pepper
- Horseradish cream
- 100ml double cream
- 50g fresh horseradish (prepared weight), peeled and grated
Hot or chilled Beetroot soup with Horseradish cream
Kevin Kindland
19th May 2015
Hot or chilled Beetroot soup with Horseradish cream
Beetroot is all none as Borscht which is a soup of Ukrainian origin that is popular in many Eastern and Central European cuisines, including those of Ukraine, Belarus, Poland, and Russia. In most of these countries, it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other varieties that do not use beetroot also exist, such as the tomato paste-based orange borscht and green borscht (sorrel soup)
Ingredients
Method
Beetroot soup
Warm the oil in a large, heavy-bottomed pan. Add the sliced onion, season well and cook
over a low heat until very tender. Add the beetroot and the sherry vinegar and sweat for ten to
15 minutes over a medium heat.
Meanwhile bring the chicken stock to the boil. Add the stock to the onions and beetroot and
cook slowly until the beetroot is very soft. Add extra stock if the soup is too thick for your
liking.
Pour the soup into a blender and blitz until it is smooth and velvety. Add the yoghurt
to the soup and whisk well.
Serve chilled or hot white horseradish cream
Horseradish cream
Lightly whip the cream in a bowl until it forms soft peaks. Fold in the grated horseradish, then cover and chill in the fridge until needed.
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