This beetroot soup with horseradish was such a big success that I need to share the recipe, even if it’s not a granny recipe, neither my own creation. Beets are just great for fall and winter, not only because they are healthy, but also because you can get locally grown ones these times in Austria.

As almost any other creamy vegetable soup, this beetroot soup with horseradish is done pretty easy: peel, cook, puree, add whipping cream to taste, eat!

The original recipe from popular Austrian chef Johanna Maier comes from this site. In the original recipe, the whipped cream is beaten before being mixed with the horseradish and the remaining soup, but for minimalists it also works out without the extra beating. The decoration of the soup with a Gupf of whipped cream and beet pieces, like recommended in the original recipe, did not really work out, so I left that out. (The nice pink color of the soup itself is enough of decoration.)

Here comes the recipe for the beetroot soup with horseradish

INGREDIENTS (4 people)

[ingredients title=“Ingredients“]

• 500g beetroot
• 750ml vegetable soup
• 125ml whipping cream
• 2-5 tablespoons horseradish (add to taste)
• 1-2 tablespoons lemon juice
• Salt, pepper

[/ingredients]

That’s how it’s done

As described above, I have peeled the beets, cut into small pieces and cooked in vegetable soup until they are through. Then mix with whipped cream and grated horseradish and season with salt, pepper and a little lemon.