Best Beet Soup With Horseradish Cream Recipes

Roasted Beets With Horseradish Cream image

Provided by Chef Kate

Categories Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

3 1/2 lbs beets
2/3 cup creme fraiche or 2/3 cup sour cream
2 -3 tablespoons fresh horseradish, peeled and finely grated
1/2 teaspoon lemon zest, finely grated
1 tablespoon unsalted butter
1 tablespoon fresh chives, minced
2 -3 cups arugula (rocket)

Steps:

Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F oven for 1 to 1 1/2 hours, or until they are tender.
Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
Peel and halve the beets and cut them into 1/4-inch slices.
In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste.
In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.
Portion out the arugula on six plates and place the beets atop the greens.
Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

Nutrition Facts : Calories 227.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 41.3, Sodium 217.3, Carbohydrate 27.6, Fiber 5.5, Sugar 21.3, Protein 5.2

Beet Soup with Horseradish Cream image

Provided by Einat Admony

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 1/2 cups nondairy sour cream, soy yogurt, or regular sour cream
3 tablespoons finely grated peeled fresh horseradish root
3 tablespoons olive oil
1 medium onion, finely chopped
3 stalks celery, finely chopped
2 garlic cloves, minced
4 medium beets, peeled and cut into 1/2-inch cubes
3 tablespoons fresh lemon juice
1 tablespoon sugar
2 teaspoons ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use.
In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightly coated with oil. Add 8 cups water, cover, and bring to boil. Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.
Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot, topped with horseradish cream, or serve chilled.
Variation:
: If you plan on serving this soup at two seders and want some variety on the second night, try this twist that combines Eastern European knaidlach (matzoh balls) and Middle Eastern kibbeh (meatballs): Prepare matzoh ball dough (you can use a packaged mix) and chill at least 15 minutes. Meanwhile, in a large bowl, stir together ground beef or lamb, chopped onion, chopped celery, chopped fresh mint, a pinch of cinnamon, a pinch of nutmeg, salt, and pepper. Form the meat into mini-meatballs. Wrap matzoh ball dough around each meatball to form "knaidlach kibbeh." Boil the balls according to the package directions (the meat will cook inside them). Place two balls in each bowl of hot soup.