Creamy soup of roasted beets and wild mushrooms with a hint of horseradish - photo 1
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Creamy soup of roasted beets and wild mushrooms with a hint of horseradish

Pikantne Christmas Eve Soups Soups Christmas Dishes 120 min Medium 12 wyświetleń ~25.29 PLN - (0)
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Description

This velvety soup is a modern interpretation of classic Christmas table flavors, combining the depth of roasted beets with the intense, forest aroma of dried mushrooms. Its extraordinary, deep ruby color delights and serves as a beautiful decoration for the holiday dinner. The sweetness of the beets, enhanced by the roasting process, is perfectly balanced with the earthy notes of porcini and chanterelle mushrooms and the subtle yet noticeable sharpness of freshly grated horseradish. The creamy texture, achieved with the addition of cream, envelops the palate, while the tangy note of apple cider vinegar adds lightness and freshness to the soup. This dish is not only incredibly tasty but also packed with nutritional value. Served with crispy croutons or traditional dumplings, it makes for an elegant and warming start to the Christmas Eve dinner that will linger in the guests' memories.

Ingredients (16)

Servings:
6
  • Beets 600 g
  • Dried forest mushrooms (a mix of porcini and bay boletes) 30 g
  • Vegetable broth 1500 ml
  • Onion 1.3 szt.
  • Garlic 3 ząbki
  • Carrot 1.3 szt.
  • Olive oil 45 ml
  • 30% cream 150 ml
  • Horseradish (freshly grated) 2 łyżki
  • Apple cider vinegar 15 ml
  • 🌿 Przyprawy
  • Salt 8 g
  • Pieprz czarny świeżo mielony 4 szczypty
  • Allspice 3 g
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Fresh dill 0.5 pęczek
  • Sour cream 18% 60 g
💰 Szacowany koszt dania: ~25.29 PLN (4.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Start by soaking the mushrooms. Place the dried mushrooms in a small bowl and cover them with about 300 ml of boiling water, ensuring they are completely submerged. Set aside for at least 30 minutes, preferably for an hour. During this time, the mushrooms will swell and soften, and the water they soaked in will become a rich, flavorful broth that we will use later in the soup.

Ingredients: Dried forest mushrooms (a mix of porcini and bay boletes)
Use a glass or ceramic bowl. Do not pour out the water after soaking the mushrooms! It is full of flavor. Before adding it to the soup, strain it through a fine sieve or cheesecloth to remove any possible sand.
2

Preheat the oven to 200°C (fan). Thoroughly wash and dry the beets, but do not peel them. Just trim the ends. Wrap each beet tightly in aluminum foil. Place the wrapped beets on a baking sheet and put them in the preheated oven. Bake for about 60-90 minutes. The baking time depends on the size of the beets. To check if they are ready, carefully unwrap the foil and pierce the beet with a knife or fork - it should go in easily, which means the beet is soft inside.

Ingredients: Beets
Use kitchen gloves when working with hot beets. Baking them in their skins retains the most flavor and juice. Alternatively, you can boil the beets, but baking gives a much deeper, sweeter taste.

Cooking the soup

3

In a large pot with a thick bottom, heat 2 tablespoons of olive oil over medium heat. Peel and finely dice the onion. Add it to the heated oil and sauté, stirring occasionally, for about 5-7 minutes, until it becomes translucent and soft. Then peel the garlic and carrot. Finely chop the garlic and grate the carrot on a coarse grater. Add both ingredients to the onion and sauté together for another 2 minutes, until the garlic releases its aroma.

Ingredients: Onion, Garlic, Carrot, Olive oil
Use a pot with a capacity of at least 4 liters. Be careful not to burn the garlic, as it will become bitter - sauté it briefly, just until it starts to smell.
4

Remove the soaked mushrooms from the water, keeping the liquid. Finely chop the mushrooms and add them to the pot with the vegetables. Sauté for a minute. Then pour hot vegetable broth and the mushroom soaking water into the pot (remember to strain it). Add bay leaves and allspice. Bring everything to a boil, then reduce the heat, cover the pot, and simmer for about 20 minutes to let the flavors meld.

Ingredients: Dried forest mushrooms (a mix of porcini and bay boletes), Vegetable broth, Bay leaf, Allspice
Straining the water from the mushrooms is crucial to avoid gritty sand in your teeth. You can use a sieve lined with a paper towel.
5

When the roasted beets have cooled slightly so that they can be held in your hands, peel them – the skin should come off very easily. Cut the beets into thick cubes and add them to the boiling broth. Cook everything together for another 10 minutes.

Ingredients: Beets
To avoid staining your hands, peel the beets while wearing disposable gloves. The skin is easiest to remove by rubbing it with a paper towel.

Finalization and serving

6

Remove the pot from the heat. Take out the bay leaves and allspice berries from the soup. Using an immersion blender, blend the soup directly in the pot until it is perfectly smooth and velvety. Blend for a few minutes, ensuring there are no lumps. If you don't have an immersion blender, pour the soup in batches into a countertop blender.

When blending hot soup in a jug blender, fill it only halfway and slightly open the lid (covering the opening with a cloth) to allow steam to escape. This will prevent pressure buildup and the 'explosion' of hot soup.
7

Place the pot with the blended soup back on low heat. Do not bring it to a boil. Pour in the 30% cream, add freshly grated horseradish and apple cider vinegar. Mix everything thoroughly with a whisk or spoon. Taste the soup and season with salt and freshly ground black pepper to your liking. Heat for another minute, stirring constantly, until the soup is hot.

Ingredients: 30% cream, Horseradish (freshly grated), Apple cider vinegar, Salt, Pieprz czarny świeżo mielony
To prevent the cream from curdling, temper it before adding it to the soup: pour a ladle of hot soup into a bowl with the cream, mix, and then pour it all into the pot. Do not boil the soup after adding the cream and horseradish, as they will lose their properties.
8

Pour the hot soup into deep bowls or plates. Decorate each serving with a dollop of sour cream (if using) and generously sprinkle with chopped fresh dill. Serve immediately as the first course of the Christmas dinner, with your favorite sides, such as garlic croutons, cream puffs, or traditional mushroom-filled dumplings.

Ingredients: Sour cream 18%, Fresh dill
To make a decorative swirl, place a teaspoon of cream in the center of the soup and gently spread it with the tip of a toothpick, creating a pattern, such as a heart or a spiral.

Fun Fact

💡

In Slavic tradition, beetroot was a symbol of strength, health, and longevity. It was believed that consuming borscht on Christmas Eve would ensure prosperity and abundance in the coming year. Mushrooms, on the other hand, symbolized a connection with the spirit world and ancestors, which held special significance during this magical time.

Best for

Kolacja wigilijna Elegancki obiad zimowy Uroczystość rodzinna

Tips

🍽️ Serving

The soup is best served in deep, white bowls that beautifully highlight its ruby color. For added texture, besides dill, you can sprinkle it with toasted sunflower or pumpkin seeds. If you are serving the soup with dumplings, cook them separately and add a few pieces directly to each bowl just before serving.

🥡 Storage

Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. It is best to store it without the addition of cream and add it only during reheating. Reheat on low heat, slowly, without bringing it to a boil, to maintain a velvety consistency.

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