Beet Soup With Horseradish Cream
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Olive Oil1 medium
Onion (finely chopped)3 stalks
Celery (finely chopped)3 tbsps
Lemon Juice (fresh)1 tbsp
Sugar2 tsps
Ground Coriander1 tsp
SaltDirections:
1
Add 8 cups water, cover, and bring to boil
2
In medium bowl, stir together sour cream and horseradish
3
Cover and refrigerate until ready to use
4
In 6-quart stock pot over moderate heat, heat oil until hot but not smoking
5
Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes
6
Add beets and stir until lightly coated with oil
7
Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour
8
Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper
9
Serve hot, topped with horseradish cream, or serve chilled
10
In medium bowl, stir together sour cream and horseradish
11
Cover and refrigerate until ready to use
12
In 6-quart stock pot over moderate heat, heat oil until hot but not smoking
13
Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes
14
Add beets and stir until lightly coated with oil
15
Add 8 cups water, cover, and bring to boil
16
Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour
17
Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper
18
Serve hot, topped with horseradish cream, or serve chilled
19
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
20
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
21
Form the meat into mini-meatballs
22
Wrap matzoh ball dough around each meatball to form "knaidlach kibbeh
23
" Boil the balls according to the package directions (the meat will cook inside them)
24
Place two balls in each bowl of hot soup
25
: 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
26
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
27
Form the meat into mini-meatballs
28
Wrap matzoh ball dough around each meatball to form "knaidlach kibbeh
29
" Boil the balls according to the package directions (the meat will cook inside them)
30
Place two balls in each bowl of hot soup