Beetroot soup with horseradish cream

Beetroot soup with horseradish cream

A truly fine soup! The taste of beetroot is perfectly complemented by horseradish cream, apple and potato. The soup is extraordinary, yet well-balanced in taste.Makes 1.2 l soup, which is sufficient as a starter for about 4 people.

Marek Thi


  1. 1 Onion
  2. 600 Grams Beetroot
  3. 2 Potatoes
  4. 600 Millilitres Vegetable stock
  5. 1 Apple
  6. 200 Millilitres Cream
  7. 2 Tablespoons Horseradish
  8. 1 Pinch Salt
  9. 1 Pinch Pepper
  10. 1 Teaspoon Agave Syrup
  11. 0.5 Cup Chive


15 mins
  1. Add Photo

    Dice onion and simmer in butter in a pot. Peel beetroot, dice and add to onions. Peel and dice potatoes and add them.

  2. Add Photo

    Add 600 ml vegetable stock, boil up and let it simmer for about 15 minutes.

  3. Add Photo

    Decore apple, dice and add to soup. Cook until all ingredients are soft, then purée finely.

  4. Add Photo

    Add 100 ml cream and season to taste with 2-3 tbsp horseradish, salt, pepper and agave syrup.

  5. Add Photo

    Whip 100 ml cream and season with horseradish and pepper. Put a dollop of cream onto the soup on each plate and garnish with finely chopped chives rings.

  6. Add Photo

    Serve with bread, e.g. baguette and, if desired, walnut butter.Walnut butter: Grind 250 g walnuts and mix with 250 g soft butter. Season to taste with 5 tbsp yeast flakes and herb salt.

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