You cannot have too many beetroot recipes, can you?
Ok, I know that people who dislike beetroot might disagree with me, but now, in the midst of dark and cold winter, this wholesome root vegetable is a rather heavily used ingredient in our kitchen. We both like it, you see - both the earthy flavour and the gorgeous colour. This particular soup has a definite North-Eastern European feel to it because of caraway seeds and horseradish, so it's quite distinct from the previous beetroot soup recipes I've blogged about (e.g. Beetroot Soup with Goat's Cheese and Delicious Vegetarian Borscht). The recipe is adapted from the sunny Australia, however: Better Homes and Gardens.
Note that I'm obviously in the mood for some horseradish kick these days - it's my third horseradish dish in a week, following the Coconut and Tomato Soup with Horseradish and the Fierce Smoked Mackerel Spread on rye bread.
Creamy Beetroot Soup with Horseradish and Caraway
(Kreemjas peedisupp mädarõikaga)
1 Tbsp vegetable oil (I use rapeseed oil)
1 small onion, chopped
750 grams beetroot, grated coarsely
1 Litre vegetable bouillon
2 tsp caraway seeds, toasted
2 Tbsp grated horseradish (fresh is best, canned will do)
200 ml sour cream
freshly ground black pepper
Heat the oil in a large heavy-bottomed saucepan. Cook the onion over low heat for 10 minutes until soft.
Add the beetroot, vegetable stock and caraway seeds and bring to the boil. Reduce the heat and simmer, partially covered, for 40 minutes, until beetroot is very soft.
Leave to cool and process in batches until smooth. (For extra smooth result, press through a fine sieve as well).
Return to the pan and re-heat gently.
Stir in the horseradish and sour cream before serving.
Garnish with a dill sprig.