German cuisine · Soups & Stews

Beetroot Soup

Deep red beetroot soup with apple and caraway, served with sour cream and fresh horseradish.

Ingredients · for 4 servings

• 800 g beetroot
• 1 tart apple
• 1 onion
• 1 floury potato
• 900 ml vegetable stock
• 150 g sour cream
• 80 g fresh horseradish
• 2 tbsp butter
• 1/2 tsp caraway seeds
• 2 tbsp apple cider vinegar
• Salt, pepper

Instructions

1. Peel the beetroot wearing gloves and cut into 1 cm cubes, peel and dice the onion and potato, core and dice the apple.
2. Melt the butter in a pot, sweat the onion for 4 min. until translucent and toast the caraway seeds for 1 min. until fragrant.
3. Add the beetroot, potato and apple, pour in the vegetable stock and simmer covered for 30 min. until the beetroot gives way easily when pressed.
4. Puree the soup very finely until smooth and deep red, and season to taste with apple cider vinegar, salt and pepper – the vinegar keeps the color vibrant.
5. Peel the horseradish and grate it freshly and finely, and beat the sour cream until smooth.
6. Ladle the soup into bowls, add a spoonful of sour cream to each, sprinkle with the grated horseradish and serve immediately.