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Horseradish soup with beets

Soups Regional Cuisine of Poland 45 min Medium 2 wyświetleń ~13.68 PLN * - (0)
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Description

Delicate, creamy horseradish soup with the addition of red beets is a modern take on a Polish classic. The base is an aromatic vegetable broth, a roux, and cream, to which we gradually introduce fresh horseradish — this gives the flavor a spicy yet balanced profile. The beets add a sweet-earthy note and a beautiful pink-red color that catches the eye. The soup is served with dill or a spoonful of natural yogurt to mellow the spiciness; it pairs wonderfully with dark bread or a slice of sourdough. This dish combines traditional Polish ingredients with a modern presentation — perfect for spring lunches and festive tables.

Ingredients Used

Ingredients (12)

Servings:
4
  • Horseradish 50 g
  • Beets (raw) 300 g
  • Vegetable broth 1000 ml
  • Potatoes 2 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Butter 30 g
  • Wheat flour 20 g
  • 18% cream 200 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 0.8 pęczek (~15 g)
  • Natural yogurt 100 g
💰 Szacowany koszt dania: ~13.68 PLN (3.42 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the beets under running water, do not peel them yet. Place the beets in a medium pot, cover with cold water so that they are submerged by about 2 cm. Add 1 teaspoon of salt (part of the given amount). Bring to a boil over high heat, then reduce the heat to low-simmer and cook for 30–35 minutes depending on the size of the bulbs. Check with a fork — the beet is ready when the fork goes in easily.

Ingredients: Salt
Use a pot with a diameter of 20–24 cm, cover it with a lid to bring the water to a boil faster and prevent evaporation. If the beets are small, reduce the cooking time by 10–15 minutes.
2

While the beets are cooking, peel the potatoes and cut them into even cubes with a side of about 1.5–2 cm. Peel the onion and chop it finely: cut the onion in half, place the flat side on the board, and make thin vertical cuts, then horizontal cuts, until you have small cubes.

Ingredients: Onion
Use a sharp knife and a cutting board measuring at least 30×20 cm. Even pieces of potato will ensure simultaneous cooking. If you don't have a cutting board, peel the potatoes and slice them thinly.

Roux

3

Heat a medium pot (2–2.5 l) over medium heat. Add butter (30 g). When the butter melts and starts to foam slightly (about 30–45 seconds), add the chopped onion and sauté for 5–7 minutes, stirring every 30 seconds, until the onion becomes translucent and soft but not browned.

Ingredients: Butter, Onion
Use a heavy-bottomed pot with a capacity of at least 2 liters. A wooden spoon is best for stirring. Do not let the onion burn — lower the heat if it starts to brown.
4

Add flour (20 g) to the sautéed onion. Stir vigorously for 1–2 minutes to toast the flour and eliminate the raw taste, creating a delicate roux. Let the roux gently bubble, but do not let it burn.

Ingredients: Wheat flour
Use a whisk or a wooden spoon. If the roux becomes too thick, add 1–2 tablespoons of hot broth to loosen the flour before pouring in the rest of the broth.

Cooking the soup

5

Into the pot with the roux, gradually pour in the vegetable broth (1000 ml), whisking to dissolve the roux and avoid lumps. Bring to a boil, then add the chopped potatoes. Cook over medium heat for 12–15 minutes, until the potatoes are soft — check with a fork.

Ingredients: Vegetable broth, Wheat flour
Slowly pour in the broth (first 1/3), mix well, then add the rest. Use a whisk to distribute the roux, and finally a metal spoon to check the softness of the potatoes.
7

To the boiling broth with potatoes, add the chopped beets and reduce the heat. In a small bowl, mix the sour cream (200 ml) with 3–4 tablespoons of hot broth to temper it. Slowly pour the tempered sour cream into the pot, stirring constantly. Then gradually add the grated horseradish: first half (25 g), mix and taste — if you want a sharper flavor, add the rest (another 25 g). Cook everything for another 3–5 minutes on low heat, do not bring to a boil (the sour cream may curdle).

Ingredients: 18% cream, horseradish
Use a ladle to measure hot liquid for tempering the cream. If you want to reduce the spiciness, use part natural yogurt instead of all cream (optional ingredient). Control the addition of horseradish — the flavor should be pronounced but not overwhelming.

Preparation of horseradish and beets

6

Once the beets are cooked (from previous steps), drain them and let them cool on a sieve or cutting board for 5–10 minutes, then peel off the skin (it comes off easily after cooking). Cut the beets into cubes or grate them on a coarse grater — the pieces should be noticeable in the soup. Grate fresh horseradish on a fine grater or use a microplane grater — you will get about 50 g of grated horseradish. Horseradish is sharp, work with it quickly, and avoid inhaling the fumes.

Ingredients: horseradish
Use gloves if you have sensitive skin; prepare the horseradish near a window or under a hood. If the horseradish is very pungent, use a smaller amount and season gradually in the next step.

Finishing and serving

8

Taste the soup and season with salt (remaining 5 g) and freshly ground pepper (2 g). If the soup is too spicy, add 1–2 tablespoons of natural yogurt (optional) or a little water. Serve hot, sprinkled with finely chopped dill (optional 15 g) and possibly a spoonful of yogurt or extra cream. Serve the soup in deep plates with dark bread.

Ingredients: Salt, Black pepper, Dill, Natural yogurt
Use a tablespoon to add yogurt and for decoration. Serve the soup hot on the plate, do not leave it on the countertop for long; add dill just before serving to keep it fresh.

Fun Fact

💡

Horseradish has been used in Poland for centuries not only as a spice but also as a preservative and medicinal agent. Traditionally, it appears on the Polish Easter table, and the combination of horseradish with beets is a modern variation that blends spiciness and sweetness.

Best for

Wielkanoc obiad niedzielny wiosenna kolacja

Tips

🍽️ Serving

Serve the hot soup with a slice of rye sourdough bread or a piece of whole grain bread. Add a soft-boiled egg cut in half on the plate as an accompaniment for extra heartiness. For a visual effect, create a swirl of yogurt in the center of the plate and sprinkle with finely chopped dill.

🥡 Storage

Store the soup in an airtight container in the refrigerator for 2–3 days. Reheat over low heat, avoiding a rapid boil (the cream may curdle). It's better to add fresh horseradish just before serving after reheating to preserve its aroma.

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