Cream of beetroot soup with horseradish and fresh dill
(0)
45 min
Under an hour
Sezamo
O supă cremă fină, vibrantă și catifelată din sfeclă roșie și cartofi, desăvârșită cu o notă iute de hrean, smântână răcoroasă și mărar proaspăt tocat. O reinterpretare modernă a aromelor tradiționale românești, ideală pentru mese reconfortante de toamnă.
Ingredients
Preparation method
Preparing the vegetables
Peel the beetroot, potatoes, carrot, and onion. Cut the beetroot and potatoes into even cubes for uniform cooking, finely chop the onion, and slice the carrot. Crush and finely mince the garlic cloves.
Sautéing and simmering
In a large, heavy-bottomed pot, melt the butter together with the olive oil over medium heat. Add the chopped onion and a pinch of sea salt, sautéing for 4-5 minutes until translucent and sweet.
Add the carrot, garlic, and the beetroot and potato cubes. Sprinkle in the dried thyme and ground black pepper, stirring everything for 2-3 minutes to release the aromas.
Chef's tip
For an even more intense earthy and caramelized flavor, you can roast the whole beetroot in the oven beforehand, before adding it to the soup.
Adjust the amount of horseradish to your taste; it provides a wonderful sharp contrast alongside the natural sweetness of the beetroot and the creaminess of the sour cream.
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