Velvety roasted beetroot cream with horseradish cloud and toasted almonds - photo 1
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Velvety roasted beetroot cream with horseradish cloud and toasted almonds

Pikantne Christmas Eve Soups Soups Vegetarian Dishes 90 min Medium 15 wyświetleń ~19.99 PLN - (0)
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Description

This is not your ordinary borscht. It is an elegant, creamy, and modern version, perfect for the Christmas Eve table. The deep, ruby color of the soup, achieved by roasting the beets, captivates at first glance. The flavor is dominated by the natural sweetness of the vegetables, balanced by earthy notes and the gentle acidity of apple and balsamic vinegar. Each spoonful is a velvety smoothness that melts in your mouth. The dish is topped with fluffy, cloud-like whipped cream with a sharp, pronounced accent of freshly grated horseradish, which adds character and refreshment to the dish. Crunchy, golden almond flakes introduce a textural element, while fresh dill adds herbal freshness. The dish is not only incredibly delicious but also serves as a beautiful festive decoration for the table, immersing guests in a magical, holiday mood. It is perfect as an exquisite appetizer to start the Christmas Eve dinner.

Ingredients (15)

Servings:
4
  • Beets 800 g
  • Vegetable broth 1000 ml
  • Onion 1.3 szt.
  • Apple 1.1 szt.
  • Garlic 3 ząbki
  • Olive oil 30 ml
  • Balsamic vinegar 15 ml
  • 30% cream 150 ml
  • Grated horseradish 10 g
  • Lemon juice 5 ml
  • Fresh thyme 0.1 pęczków
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Fresh dill 0.3 pęczków
💰 Szacowany koszt dania: ~19.99 PLN (5.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting vegetables

1

Preheat the oven to 200°C (conventional mode, no fan). Thoroughly wash the beets under running water, using a vegetable brush to remove all the dirt. Do not peel them or cut off the ends - this will prevent loss of juice and color during baking. Pat the beets dry with a paper towel.

Ingredients: Beets
The oven must be well preheated before placing the vegetables inside, as this will ensure even roasting. Scrubbing the beets is crucial to prevent any dirt from getting into the dish.
2

Prepare a large sheet of aluminum foil. Place the washed beets on it. Drizzle with half of the olive oil (about 15g, or 1 tablespoon), sprinkle with half of the salt and pepper, and top with sprigs of fresh thyme. Wrap the beets tightly in the foil, creating a sealed package. Place on a baking sheet and put in the preheated oven for 60-70 minutes.

Ingredients: Beets, Olive oil, Salt, Pieprz czarny świeżo mielony, Fresh thyme
Tightly wrapping in foil will ensure that the beets roast in their own juices, making them more aromatic and moist. The baking time depends on the size of the beets. Use a baking tray, as juice may leak from the beets and burn on the bottom of the oven.
3

After about 60 minutes, check if the beets are ready. Carefully peel back the foil (be cautious of the hot steam!) and insert a fork or skewer into the thickest beet. It should go in smoothly, without resistance. If the beets are still hard, wrap them back up and bake for another 10-15 minutes. Once they are soft, remove them from the oven and set aside to cool slightly for about 15 minutes.

Don't rush peeling the hot beets, as it's easy to get burned. When they cool down a bit, the skin will come off much easier. Don't pour out the juices that have collected in the foil - you'll add them later to the soup for a more intense flavor.

Cooking the soup

4

While the beets are roasting, prepare the remaining ingredients. Peel the onion and chop it into small cubes. Peel the garlic and mince it or press it through a garlic press. Peel the apple, remove the core, and cut it into cubes about 1 cm on each side.

Ingredients: Onion, Garlic, Apple
Use a sharp knife to cut the onion to avoid excessive tearing. Evenly chopping the ingredients will ensure they cook evenly.
5

In a large pot with a thick bottom (about 3-4 liters capacity), heat the remaining olive oil (15g) over medium heat. Add the chopped onion and sauté, stirring occasionally with a wooden spoon, for about 5-7 minutes, until it becomes translucent and soft, but not browned. Then add the minced garlic and sauté for another minute, until it releases its aroma.

Ingredients: Olive oil, Onion, Garlic
Use a heavy-bottomed pot to prevent the vegetables from burning. Sweating the onion, rather than browning it, brings out its sweetness. Add the garlic at the end, as it burns quickly and becomes bitter.
6

When the beets have cooled slightly, peel them. It's best to do this while wearing gloves to avoid staining your hands. The skin of the roasted beet should come off very easily, almost by itself. Cut the peeled beets into thick cubes and add them to the pot with the onion and garlic. Also add the chopped apple.

Ingredients: Beets, Apple
To easily peel beets, you can gently rub them with a paper towel - the skin should come off on its own. Cutting the beets into cubes will speed up the cooking process later and make blending easier.
7

Pour the hot vegetable broth, balsamic vinegar, and the juices from the roasting that collected in the foil into the pot with the vegetables. Season with the remaining salt and pepper. Mix everything well, bring to a boil, then reduce the heat to the minimum, cover the pot, and cook for about 15-20 minutes, until the apple is completely soft.

Ingredients: Vegetable broth, Balsamic vinegar, Salt, Pieprz czarny świeżo mielony
Adding hot broth will speed up the cooking process. Cooking covered on low heat will allow the flavors to meld without excessive evaporation of the liquid.

Horseradish cloud and almonds

8

While the soup is cooking, prepare the toppings. In a small, deep bowl, place very well-chilled heavy cream. Whip it with a mixer on the highest speed until it becomes thick and stiff. It should form what is called 'stiff peaks' - when you remove the beaters from the cream, the tips should stand up and not droop.

Ingredients: 30% cream
For the cream to whip well, it must be cold. You can also chill the bowl and the mixer attachments in the fridge for 15 minutes. Be careful not to 'overwhip' the cream, as it will turn into butter. Stop whipping as soon as it reaches the desired consistency.
9

Add grated horseradish and freshly squeezed lemon juice to the whipped cream. Now do not use the mixer anymore. Very gently mix everything using a spatula or spoon, making movements from bottom to top, so that the cream does not lose its fluffiness. Set aside in the refrigerator until serving.

Ingredients: Grated horseradish, Lemon juice
Gentle folding is key to maintaining the airy structure of the whipped cream. We add horseradish and lemon at the very end to ensure their flavor is as pronounced as possible.
10

If you are using almond flakes, prepare a small, dry pan (without fat). Heat it over medium heat. Add the almond flakes and toast them for 2-3 minutes, stirring or shaking the pan frequently, until they become lightly golden and start to smell nutty. Immediately transfer them to a plate to stop the toasting process.

Ingredients: Almond flakes
Almonds burn very quickly! Do not leave the pan even for a moment. Transferring them to a cold plate is important because they will continue to toast on the hot pan, even after being removed from the heat.

Final blending and serving

11

Remove the soup from the heat. Using an immersion blender, blend the soup directly in the pot until it is perfectly smooth and velvety. Make up-and-down motions to incorporate all the ingredients under the blades. Blend for about 2-3 minutes. If you don't have an immersion blender, pour the soup in batches into a countertop blender and blend.

Be especially careful when blending hot soup. If you are using a jug blender, fill it no more than halfway and hold the lid with a kitchen towel, slightly opening a small hole to allow steam to escape.
12

After blending, taste the soup and adjust with additional salt or pepper if needed. Pour the hot soup into bowls or deep plates. Place a large spoonful (dollop) of horseradish cloud in the center of each serving. Sprinkle with toasted almond flakes and garnish with fresh dill sprigs. Serve immediately.

Ingredients: Almond flakes, Fresh dill
To achieve a nice visual effect, gently place a dollop of cream on the surface of the soup so that it partially sinks and partially floats on the surface. Warm the bowls before pouring in the soup by briefly filling them with hot water - this will help keep the soup warm for longer.

Fun Fact

💡

Beetroot, although mainly associated with Eastern European cuisine, originates from the Mediterranean region. Initially, in ancient Rome, only its leaves were consumed, while the root was used for medicinal purposes. It was only later that its culinary qualities were discovered, which have become a staple in Polish cuisine, especially in the context of Christmas Eve.

Best for

Wieczerza Wigilijna Elegancka kolacja zimowa Świąteczny obiad Przyjęcie rodzinne

Tips

🍽️ Serving

Serve the soup in deep bowls, preferably white or light gray, which will beautifully highlight its ruby color. Before adding the horseradish cloud, you can create a delicate pattern on the surface of the soup by drizzling a few drops of olive oil or cream. Instead of dill, you can use parsley or thyme leaves. Whole grain bread croutons rubbed with garlic pair perfectly with the soup.

🥡 Storage

Soup (without additions) can be stored in the refrigerator in a tightly sealed container for up to 3 days. It can also be frozen for up to 3 months. The horseradish cream should be stored separately in the refrigerator for a maximum of 2 days (it may slightly settle). Reheat the soup over low heat, without bringing it to a boil. Always add the toppings (cream, almonds, dill) just before serving, to the hot soup.

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