© NGV mbH, Photo: Studio Klaus Arras, Katja Briol

Beetroot soup with horseradish

4 portions
MC plus

Preparation time: 15 min.
  1. Peel and halve the onion, place in the blender jug and press the turbo button twice to chop the onion. Use the spatula to push the onion down off the sides, then add 1 tablespoon of butter and sweat for 3 minutes/100 °C/roast button until translucent. Tip the beetroot into a sieve, catching the juice. Place the beetroot and honey in the blender jug, then cook all the ingredients together for 2 minutes/100 °C/roast button.
  2. Pour in the beetroot juice and vegetable stock, then simmer for 20 minutes/100 °C/speed setting 1. Peel and core the apple, dice the flesh, then add to the blender jug 2 minutes before the end of the cooking time, feeding it in through the opening in the lid. Blend the sour cream and horseradish together until smooth.
  3. Purée the soup for 45 seconds/speed setting 8, season with salt, pepper and ground caraway, then transfer to soup dishes. Garnish each portion with a dollop of the sour cream mixture before serving.

Ingredients Send me a list of ingredients by email

  • 1 white onion
  • 1 tbsp butter
  • 1 jar of cooked, sliced beetroot (drained weight 430 g )
  • 1 tbsp wild honey
  • 500 ml vegetable stock
  • 1 tart apple, e.g. Granny Smith
  • 100 g sour cream
  • 1 tsp grated horseradish, from a jar
  • salt
  • pepper
  • caraway seeds, ground

Nutritional values

Per portion:

  • calorific value
    615 kj / 147 kcal
  • protein: 3 g
  • carbohydrates: 14 g
  • fat: 8 g