Velvety cream of roasted beets and celery with a hint of orange and horseradish - photo 1
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Velvety cream of roasted beets and celery with a hint of orange and horseradish

Pikantne Christmas Eve Soups Soups Vegetarian Dishes 100 min Medium 15 wyświetleń ~15.29 PLN - (0)
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Description

Here is a soup that is the essence of Christmas elegance in a modern version. The velvety cream of roasted beets and celery is a dish with an incredibly deep, ruby color that will delight guests even before the first taste. Its flavor is a harmonious blend of the earthy sweetness of slowly roasted root vegetables with a refreshing, citrus note of fresh orange. The whole is complemented by a subtly spicy hint of grated horseradish, which adds character to the soup and balances the sweetness. The texture is perfectly smooth and creamy, almost melting in the mouth. This soup, while inspired by traditional borscht, is lighter and more refined. It tastes wonderful served with a dollop of thick cream or plant-based yogurt, sprinkled with crunchy walnuts and fresh parsley. It is the perfect, warming, and impressive start to a festive Christmas dinner that will set the holiday mood.

Ingredients (14)

Servings:
4
  • Beetroot 600 g
  • Celeriac 300 g
  • Onion 1.3 szt.
  • Garlic 3 ząbki
  • Vegetable broth 1000 ml
  • Extra virgin olive oil 0.2 łyżek
  • Orange juice 100 ml
  • Grated orange zest 0.4 szt.
  • Grated horseradish 15 g
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • 30% cream or plant-based yogurt 50 ml
  • Walnuts 30 g
💰 Szacowany koszt dania: ~15.29 PLN (3.82 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking of vegetables

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Meanwhile, prepare the vegetables. Wash the beets and celery thoroughly, then peel them using a vegetable peeler or a small knife. Cut them into even cubes about 2-3 cm on each side. Peel the onion and cut it into large cubes. Peel the garlic, but leave the cloves whole.

Ingredients: Beetroot, Celeriac, Onion, Garlic
Use a large cutting board and a sharp chef's knife. Beets stain heavily, so it's a good idea to wear disposable gloves to avoid staining your hands. Uniform dice size will ensure that all the vegetables roast at the same time.
2

Place all the chopped vegetables (beets, celery, onion) and whole garlic cloves in a large bowl. Drizzle with olive oil, sprinkle with salt, freshly ground pepper, and leaves from thyme sprigs. Mix everything thoroughly with your hands or a large spoon, ensuring each vegetable is evenly coated with oil and seasonings.

Ingredients: Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Fresh thyme
The easiest way to mix the vegetables is by hand - this way you can be sure that the spices reach everywhere. Don't skimp on the oil, it will prevent the vegetables from drying out and help them caramelize beautifully.
3

Line a large baking tray with parchment paper. Spread the prepared vegetables on it, trying to arrange them in a single layer. Place the tray in the preheated oven and bake for 50-60 minutes. Halfway through baking, after about 25 minutes, stir the vegetables with a spatula. The vegetables are ready when they become soft (you can check this by piercing a piece of beetroot with a fork) and slightly browned at the edges.

Use the baking tray from the oven equipment - it is the largest. It is crucial that the vegetables are laid out in a single layer. If they are placed too tightly, they will start to steam instead of roast, which will prevent them from developing their full flavor. Roasting is the most important step that brings out the natural sweetness of the vegetables.

Cooking and blending the soup

4

Carefully remove the hot baking tray from the oven. Transfer all the contents, including the roasted vegetables and the juices they released, to a large pot (with a capacity of at least 3 liters). Pour hot vegetable broth over the vegetables.

Ingredients: Vegetable broth
Use kitchen gloves to take out the baking tray. A wide spatula is best for transferring the vegetables. Try to gather all the browned, tasty bits from the parchment paper - that's the essence of flavor.
5

Place the pot over medium heat and bring everything to a boil. Then reduce the heat to low, cover the pot, and cook for about 10 minutes to allow the flavors to meld. After this time, remove the pot from the heat. Add freshly squeezed orange juice and grated zest.

Ingredients: Orange juice, Grated orange zest
Cooking after baking is only meant to combine the flavors and soften the vegetables enough to blend them easily. Do not cook the soup for too long to avoid losing the freshness of the orange juice that we add at the end.
6

Now the most important moment - blending into a smooth cream. Use an immersion blender and immerse it in the soup. Start blending on the lowest speed, holding the blender at an angle to avoid splattering the hot soup. Gradually increase the speed and blend for 3-4 minutes, making up and down movements, until the soup is perfectly smooth and velvety, without any lumps.

A hand blender is the most convenient. If you don't have one, you can pour the soup in batches into a jug blender. Remember not to fill the jug more than halfway and to slightly open a small hole in the lid (covering it with a cloth) to allow steam to escape. This is very important to avoid a 'blow-up' of hot soup.
7

After blending, place the pot back on low heat. Add the grated horseradish. Mix thoroughly and heat for a minute, but do not boil. Taste the soup and season with an additional pinch of salt or pepper if needed. You can adjust the amount of horseradish to your own preferences - add it gradually, tasting after each portion.

Ingredients: Grated horseradish, Salt, Pieprz czarny świeżo mielony
Do not cook the soup after adding horseradish, as it will lose its sharpness and aroma. The horseradish is meant to 'enhance' the flavor, not dominate the dish. Its spiciness should be noticeable at the finish, as a pleasant tingling.
8

Pour the hot soup into bowls or deep plates. Decorate each serving with a dollop of cream or plant-based yogurt, creating a pattern on the surface (e.g., a spiral using a toothpick). Sprinkle with coarsely chopped walnuts on top for added crunch. Serve immediately.

Ingredients: 30% cream or plant-based yogurt, Walnuts
If you want the cream decoration to be more impressive, you can slightly thin it with milk and pour it into a small squeeze bottle. Optionally, to add freshness, you can sprinkle the soup with chopped parsley.

Fun Fact

💡

Beetroot is an inseparable element of Polish Christmas Eve, mainly due to borscht. Its deep red color symbolized in folk tradition blood and life, as well as vitality and strength for the upcoming new year. Roasting beetroots instead of boiling them, as in this recipe, is a technique that intensifies their natural sweetness, creating a richer flavor base than traditional boiling.

Best for

Wigilia Elegancka kolacja Jesienny obiad Przyjęcie rodzinne

Tips

🍽️ Serving

The soup can be served in small cups as an elegant appetizer. Instead of walnuts, roasted pumpkin seeds or almond flakes work great. For traditionalists, it can be served with miniature dumplings filled with mushrooms or pastries. It pairs wonderfully with garlic toasts rubbed with fresh garlic.

🥡 Storage

Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. After cooling, it may thicken - when reheating, you can add a little water or broth. Reheat over low heat, avoiding boiling. The soup can also be frozen (without cream and additions) for up to 3 months.

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