Easter Beetroot Soup with Creamy Horseradish
8 servings
80 minutes
Beetroot soup with creamy horseradish is a traditional Jewish dish filled with symbolism and vibrant flavors. The roots of this soup trace back to ancient Passover traditions where beetroot symbolized fertility and horseradish represented strength of spirit. The rich ruby color and natural sweetness of the beet are balanced by the tartness of lemon juice and warmth of spices. Creamy horseradish adds zest and softness, creating an astonishingly harmonious blend. This soup can be served hot for warmth or cold on hot days, enjoying its rich flavor. It is perfect for a festive table, highlighting the solemnity of the moment and the heritage of age-old traditions.
1
In a small bowl, mix sour cream and horseradish. Cover with plastic wrap and place in the refrigerator.
- Sour cream: 1.5 jar
- Horseradish: 60 g
2
In a pot, heat olive oil over medium heat, but not until it smokes. Add finely chopped onion, celery, and minced garlic, and sauté for 10 minutes. Add diced beetroot and stir for 1 minute.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Celery stalk: 3 pieces
- Garlic: 2 cloves
- Beetroot: 4 pieces
3
Pour in 8 cups of water, cover with a lid, and bring to a boil. Reduce to low heat and simmer for 1 hour until the beet is soft.
4
Remove from heat and add lemon juice, sugar, salt, pepper, and coriander.
- Lemon juice: 3 tablespoons
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Ground coriander: 2 teaspoons
5
Serve hot or cold, placing a spoonful of creamy horseradish on each plate.
- Sour cream: 1.5 jar
