Beetroot Soup With Horseradish Recipe

There’s something magical about turning root veggies into a vibrant soup, and when it’s beetroots, you know you’re about to have a color explosion in your bowl. Let me take you on a little journey with this earthy, tangy beetroot soup, where each spoonful is like a hug from the inside out.

I enjoy creating dishes that are packed with flavor and full of health-boosting nutrition. My beet soup is a perfect example.

Bright beets, sharp garlic, and zesty apple cider vinegar make this soup a delight to eat. The richness of the vegetable stock plays very well against the zesty punch of the horseradish.

The soup is a savory powerhouse with a wallop of nutritional benefits.

Ingredients

• Beetroots: Rich in dietary fiber and antioxidants, they add a natural sweetness and vibrant color to the soup.
• Olive Oil: Provides healthy monounsaturated fats, aiding in nutrient absorption and giving a smooth texture.
• Onion: Adds depth and natural sweetness while offering vitamin C and fiber.
• Garlic: Enhances flavor with a punch while boasting immune-boosting properties and essential nutrients.
• Horseradish: Adds a spicy kick to balance sweetness, and contains compounds that may improve respiratory health.
• Sour Cream: Offers creaminess and a tangy contrast, providing protein and calcium.

Ingredient Quantities

• 4 medium beetroots, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 2 tablespoons prepared horseradish
• 1 cup sour cream, for serving
• Fresh dill, for garnish

How to Make this

1. In a large pot, over medium heat, warm the olive oil. Stir in the diced onion and cook until almost clear, around 5 minutes.

2. Place minced garlic in the pot and cook for one more minute, until you can smell its deliciousness.

3. Mix the diced beetroots in and cook for 5 minutes, stirring now and then.

4. Add the vegetable broth, bring it to a boil, and reduce the heat to a low simmer.

5. Cover the pot and let it simmer until the beetroots are tender, approximately 20 to 25 minutes, seasoning with salt and black pepper.

6. Once cooked, the beets should be removed from the heat and allowed to cool for a bit.

7. Transfer the soup in careful batches to a blender, or use an immersion blender, to puree the soup until smooth.

8. Stir in the apple cider vinegar and prepared horseradish after returning the pureed soup to the pot.

9. Heat the soup again, but maintain low heat. Heat it for a few minutes, and stir it occasionally.

10. Benefit: Provides a solid dose of nutrients, including protein and fiber. Allowing the soup to cool slightly before serving lets the thin layer of cream rise to the top. Rigorously blend to puree the soup, then adjust the seasoning.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Cutting board
4. Chef’s knife
5. Garlic press (optional)
6. Measuring spoons
7. Measuring cup
8. Blender or immersion blender
9. Ladle (for serving)

FAQ

• Can I use canned beets instead of fresh beetroots?Indeed, using canned beets is an option. However, it is vital to rinse them thoroughly and make the necessary adjustments to the cooking time, as canned beets come pre-cooked.
• Is there a substitute for apple cider vinegar?You can replace it with white wine vinegar or lemon juice for a tangy flavor that’s similar.
• Can I make this soup vegan?Definitely, use a sour cream alternative from plants, and make sure both the horseradish and the broth are also plant-based.
• Can I prepare this soup ahead of time?Definitely, the flavors combine beautifully if you prepare it a day in advance. Simply reheat it gently before serving and add the horseradish and sour cream right before you chow down.
• How can I store the leftovers?Keep in an airtight container in the fridge for no more than 3 days. Reheat on the stovetop over low heat.
• What other garnishes can I use?If you prefer a different herb than dill, you can also try chopping chives or parsley and using them as a topping.
• Can I freeze this soup?Omit sour cream as one of the freezing ingredients, adding it instead as a fresh ingredient when serving. To freeze, use a container safe for freezer storage. Your dish will be safe for 3 months.

Beetroot Soup With Horseradish Recipe Substitutions and Variations

Golden beets or roasted carrots can replace beetroots for color and flavor that is a bit different from the original.
Olive oil. Alternatives for cooking include coconut oil and sunflower oil.
Onion: Substitute it with leeks or shallots for a milder taste.
Garlic: If you don’t have garlic, try one of these substitutes:
– Garlic powder: Use 1/4 teaspoon for each clove.
– Roasted garlic: This has a different texture but can work.

Sour cream: For a comparable creamy texture, use Greek yogurt or crème fraîche.

Pro Tips

1. Roast the Beets For enhanced flavor, consider roasting the beetroots in the oven before adding them to the soup. Toss the diced beets with a bit of olive oil, salt, and pepper, and roast at 400°F (200°C) for about 25-30 minutes until tender. This will deepen the flavors and add a nice caramelization.

2. Use Fresh Horseradish If possible, use freshly grated horseradish instead of prepared horseradish. Fresh horseradish has a more vibrant taste and can elevate the flavor profile of the soup significantly.

3. Balance the Acidity After adding the apple cider vinegar and horseradish, taste the soup and adjust the acidity to your preference. You can add a touch more vinegar for brightness or a teaspoon of sugar if you find it too tart.

4. Garnish Strategically When serving, add a swirl of sour cream on top for richness. This not only looks appealing but also adds a creamy contrast to the earthy flavors of the beets. Top with fresh dill for an aromatic finish.

5. Advance Preparation This soup actually tastes better the next day as the flavors have more time to meld. Consider making it a day ahead and reheating it gently before serving.