Creamy roasted beet soup with a hint of horseradish and toasted almonds - photo 1
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Creamy roasted beet soup with a hint of horseradish and toasted almonds

Pikantne Christmas Eve Soups Vegetarian Dishes Soups 100 min Medium 12 wyświetleń ~13.01 PLN - (0)
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Description

Velvety and elegant roasted beetroot cream is a modern interpretation of traditional Christmas flavors. Roasting the beetroots, instead of boiling them, brings out their deep, natural sweetness and earthy aroma, which pairs perfectly with the spicy note of freshly grated horseradish. Potatoes add thickness and a creamy consistency to the soup without the need for a large amount of cream. The whole dish is balanced with a touch of lemon juice, which cuts through the sweetness and adds freshness. The soup has a beautiful, deep ruby color that delights on the festive table. Served with crunchy, toasted almond flakes and a sprig of fresh dill, it is not only an exquisite appetizer but also a true feast for the senses, perfectly setting the magical mood for Christmas Eve dinner.

Ingredients (13)

Servings:
4
  • Beets 600 g
  • Potatoes 2 szt.
  • Vegetable broth 1000 ml
  • Onion 1.3 szt.
  • Garlic 2 ząbki
  • 30% heavy cream 100 ml
  • Olive oil 30 ml
  • Grated horseradish 10 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Fresh dill 0.3 pęczków
💰 Szacowany koszt dania: ~13.01 PLN (3.25 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking of beets

1

Preheat the oven to 200°C (top and bottom heat). Thoroughly wash the beets under running water, using a vegetable brush to remove any dirt. Do not peel them. Cut off the leaves, leaving about 2 cm of the stems, and the root tip. This will prevent the beets from 'bleeding', meaning losing juice and color during baking.

Ingredients: Beets
Use disposable gloves when working with beets to avoid staining your hands. Leaving the ends on is key to preserving juiciness.
2

Wrap each beet tightly in a piece of aluminum foil. Place the wrapped beets on a baking sheet and put them in the preheated oven. Bake for 60-80 minutes. The baking time depends on the size of the beets. To check if they are done, carefully open the foil and insert a thin knife or fork into the center of a beet – it should go in easily, which means the flesh is soft.

Ingredients: Beets
Aluminum foil ensures that the beets bake in their own juice, becoming incredibly aromatic and moist. Check for doneness after 60 minutes to avoid overcooking.
3

Remove the beets from the oven and leave them wrapped in foil for about 15-20 minutes to cool slightly. Once they are cool enough to handle, unwrap them. The skin should now come off very easily – just gently slide it off with your fingers or scrape it off with a small knife. Cut the roasted and peeled beets into thick cubes (about 2x2 cm).

Ingredients: Beets
Peeling beets while they are still warm is much easier. Again, it's worth putting on gloves. Don't worry about the irregular shape of the cubes; everything will be blended anyway.

Cooking the soup

4

While the beets are roasting, prepare the remaining vegetables. Peel the onion and chop it into small cubes. Peel the garlic and finely chop it or press it through a garlic press. Peel, wash, and dice the potatoes into cubes about 1.5x1.5 cm in size.

Ingredients: Onion, Garlic, Potatoes
Use a sharp chef's knife to cut the vegetables – this will make your work easier and ensure even pieces that will cook uniformly. You can soak the chopped potatoes in cold water to prevent them from darkening.
5

In a large pot with a thick bottom (about 4 liters capacity), heat olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, stirring frequently with a wooden spoon, 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
Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the soup. One minute of frying is more than enough. A thick-bottomed pot prevents sticking and burning of the vegetables.
6

Add the diced potatoes and roasted beets to the pot with the sautéed onion and garlic. Pour in hot vegetable broth. Bring to a boil, then reduce the heat to the minimum, cover the pot, and cook for about 15-20 minutes, until the potatoes are completely soft (check with a fork).

Ingredients: Potatoes, Beets, Vegetable broth
Using hot broth will speed up the cooking process. Simmering covered will allow the flavors to meld without excessive evaporation of the liquid.

Finishing and seasoning

7

Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is perfectly smooth and velvety. Move it up and down to incorporate all the vegetable pieces. Blend for at least 2-3 minutes. If you don't have an immersion blender, transfer the soup in batches to a countertop blender and blend.

When blending hot soup in a jug blender, fill the jug no more than halfway and remove the small plug from the lid, covering the opening with a folded kitchen towel. This will allow steam to escape and prevent a 'blow-up' of hot liquid.
8

Place the pot with the blended soup back on low heat. Add the heavy cream, grated horseradish, lemon juice, salt, and freshly ground pepper. Mix everything thoroughly with a whisk. Heat the soup for 2-3 minutes, stirring constantly, but do not bring it to a boil. Taste and adjust seasoning with more salt, pepper, or horseradish if you prefer a bolder flavor.

Ingredients: 30% heavy cream, Grated horseradish, Lemon juice, Salt, Pieprz czarny świeżo mielony
Do not bring the soup to a boil after adding the cream, as it may curdle. Add the horseradish gradually, tasting as you go, as its spiciness can vary. The goal is to gently heat and combine the flavors.

Serving

9

If you are using almond flakes, prepare them just before serving. In a small, dry skillet (without fat) heated over medium heat, add the almond flakes. Toast them for 1-2 minutes, tossing or stirring frequently, until they become lightly golden and start to smell nutty. Be careful, as they can burn very quickly. Immediately remove them from the skillet.

Ingredients: Almond flakes
Toasting the almonds is optional, but highly recommended - it adds wonderful crunch and depth of flavor that contrasts with the creamy soup. Do not leave the pan while toasting!
10

Ladle the hot soup into deep bowls or soup cups. Garnish each serving with a pinch of toasted almond flakes and a few sprigs of fresh dill. You can also add a dollop of extra teaspoon of cream in the center of the soup for visual effect. Serve immediately.

Ingredients: Almond flakes, Fresh dill
The soup tastes best when hot. It pairs perfectly with cream puffs, garlic croutons, or small mushroom pastries, which are a traditional addition to Christmas Eve soups.

Fun Fact

💡

Beetroot is one of the oldest vegetables in Polish cuisine, present on our tables since the Middle Ages. Roasting beetroots, instead of the traditional boiling in water, is a technique that allows for the caramelization of the naturally occurring sugars, resulting in a much more intense and sweeter flavor.

Best for

Kolacja Wigilijna Elegancka przystawka na przyjęciu Rozgrzewający obiad w chłodny dzień Uroczysta kolacja

Tips

🍽️ Serving

Serve the soup in elegant, deep, white bowls that beautifully highlight its ruby color. For a professional look, you can make a dollop of thick cream or yogurt on the surface and use a toothpick to drag it, creating a heart pattern. In addition to almonds and dill, a few drops of good quality olive oil can be used for decoration.

🥡 Storage

Soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. Reheat over low heat, without bringing it to a boil. The soup can also be frozen (preferably without cream). After thawing, it should be heated up, and then cream and seasonings can be added.

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