Beetroot soup with horseradish cream recipe
Beetroot Soup with Horseradish Cream recipe
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Recipe intro
This recipe is a delightful combination of earthy beetroot flavors and a tangy horseradish cream topping. The vibrant red color of the soup is visually appealing and complements its rich and velvety texture. The horseradish cream adds a zesty kick to the dish, balancing out the sweetness of the beets. Perfect for a cozy evening meal or as an elegant starter, this beetroot soup with horseradish cream is sure to impress your taste buds.Keywords: beetroot soup, horseradish cream, vibrant, earthy flavors, tangy kick
Beetroot soup with horseradish cream recipe details
Ingredients
1 l | vegetable stock |
300 g | beetroot, peeled and diced |
1 small | apple, peeled, cored and diced |
150 g | potatoes, peeled and diced |
For the horseradish cream: | |
1 small | apple, peeled, cored and grated |
2 tbsp | grated horseradish |
2 tsp | lemon juice |
2 tsp | sugar |
salt and pepper | |
200 ml | whipping cream, whipped |
Instructions
Cook beetroot and potatoes for 45 minutes in stock, blend well. Heat.Mix grated apple, horseradish, lemon juice and sugar into whipped cream. Place dollop on each plate.
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
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