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Recipe of: © Monsieur Cuisine

Beetroot and horseradish soup

MC connect
4 portions
Ready in: 0:38 h
Preparation time: 10 min.
Created on: 06.11.2018
  • 1 onion (70 g)
  • 1 tbsp butter
  • 1 jar cooked sliced beetroot (drained weight 430 g)
  • 1 tbsp wild honey
  • 500 ml warm vegetable stock
  • 1 sharp apple (e.g. Russet, 150 g)
  • 100 g soured cream (10% fat)
  • 1 tsp grated horseradish from a jar
  • salt and pepper to taste
  • ground caraway to taste


Per portion:

  • calorific value
    615 kj / 147 kcal
  • protein: 3 g
  • carbohydrates: 14 g
  • fat: 8 g
Preparation time
10 min.
Ready in
0:38 h
  1. Peel the onion, put it into the blender jug and, with the measuring beaker in place, chop it finely with the turbo button/3 seconds. Use the spatula to scrape the chopped shallots down the inside of the blender jug, then add 1 tablespoon butter, and, the measuring beaker not inserted, melt it for 1 minute/speed setting 2/60 °C. The measuring beaker not inserted, sauté the onion with the roast button/3 minutes/100 °C until it looks translucent.
  2. Drain the beetroot in a sieve, collecting the juice. Put the beetroot and honey into the blender jug and, the measuring beaker not inserted, sauté the mixture with the roast button/2 minutes/100 °C.
  3. Deglaze by adding the beetroot juice and warm vegetable stock and, with the measuring beaker in place, simmer for 20 minutes/speed setting 1/100 °C. Peel and core the apple, then cut it into dice. Place the apple in the blender jug and, with the measuring beaker in place, process for 2 minutes/speed setting 1/100 °C. Mix the soured cream and horseradish together until smooth.
  4. With the measuring beaker in place, blend the soup for 45 seconds/speed setting 8, season with salt, pepper and ground caraway, and divide between bowls. Serve the soup with a dab of the soured cream and horseradish.


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