Beetroot Cream Soup

Beetroot Cream Soup

A delicious and hearty alternative to classic soup. You can prepare it now with this recipe full of fresh vegetables!


  • Olive oil: 1 tablespoon
  • Butter: 20 g
  • Leek: 1 piece
  • Potatoes: 2 pieces
  • Vegetable broth: 750 ml
  • Beetroot: 2 bunches
  • Sour cream: 200 g
  • Horseradish: 2 tablespoons
  • Salt
  • Black pepper


Step 1: Prepare the Vegetables

Heat olive oil and add butter to the bottom of a pot. Once the fat has melted, add diced potatoes and sliced leek. Sauté for about 5 minutes over medium heat. Add finely chopped beetroot to the vegetables and sauté everything for another 5 minutes, stirring occasionally.

Step 2: Add the Broth

Pour vegetable broth over the ingredients and cook until the potatoes are tender. Season the soup with salt and pepper, then blend into a smooth cream.

Step 3: Temper the Sour Cream

Place sour cream in a separate bowl and temper it. Add horseradish and pour a ladle of soup into the cream while stirring continuously to combine the ingredients. Turn off the heat and pour everything back into the pot with the cream, stirring constantly.

Step 4: Serve the Dish

Serve the cream soup garnished with fresh dill or chives.

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