Beetroot & Horseradish Soup is a vivid, bold, and velvety dish that brings together the earthy sweetness of beets and the peppery heat of horseradish. It’s a beautiful fusion of comfort and spice — often enjoyed warm in winter or chilled in summer, particularly in Eastern European cuisines.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 35 minsTotal Time 55 minsSoup Base
2 tbsp olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely diced (optional for aromatic base)
1 ½ lbs fresh beetroot, peeled and chopped
1 medium potato, peeled and diced (adds creaminess)
4 cups vegetable or chicken stock
1 tsp fresh thyme or ½ tsp dried
Salt & freshly cracked black pepper, to taste
Flavor Finish
3 tbsp prepared horseradish (adjust to taste)
2 tbsp apple cider vinegar or lemon juice (to brighten)
1 tbsp honey or maple syrup (optional, balances acidity)
Optional Creamy Element
⅓ cup sour cream, Greek yogurt, or creme fraiche
For garnish: microgreens, dill, or extra horseradish
Sauté the Aromatics
1
In a large saucepan or Dutch oven, heat olive oil over medium heat.
Add chopped onion, celery (if using), and garlic. Sauté for 5–6 minutes until softened and fragrant.
Cook the Beets & Potatoes
2
Add chopped beets, potatoes, thyme, and a generous pinch of salt and pepper.
Stir to coat, then pour in the stock. Bring to a boil.
Reduce heat, cover, and simmer for 30–35 minutes , or until beets and potatoes are tender.
Blend Until Smooth
3
Remove from heat and blend the soup using an immersion blender, or in batches in a high-speed blender until silky smooth.
Return to the pot and taste for seasoning.
Add Horseradish & Brighten
4
Stir in horseradish , vinegar , and optional honey . Adjust quantities to taste.
Simmer gently for another 5 minutes , but do not boil — this preserves the sharpness of the horseradish.
Serve
5
Serve hot or chilled , depending on the season.
Swirl in sour cream or yogurt , and top with microgreens , fresh dill, or a drizzle of olive oil.
Serving Suggestions
6
Serve with:
Dark rye bread , pumpernickel toast, or seeded crackers
A soft-boiled egg on the side for extra protein
A glass of dry Riesling , rosé , or cold kvass
Variations
7
Chilled version: Serve cold with a splash of buttermilk or kefir
Roasted beets: For more depth, roast the beets before blending
Spicy edge: Add a pinch of cayenne or use freshly grated horseradish root
Ingredients Soup Base
2 tbsp olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely diced (optional for aromatic base)
1 ½ lbs fresh beetroot, peeled and chopped
1 medium potato, peeled and diced (adds creaminess)
4 cups vegetable or chicken stock
1 tsp fresh thyme or ½ tsp dried
Salt & freshly cracked black pepper, to taste
Flavor Finish
3 tbsp prepared horseradish (adjust to taste)
2 tbsp apple cider vinegar or lemon juice (to brighten)
1 tbsp honey or maple syrup (optional, balances acidity)
Optional Creamy Element
⅓ cup sour cream, Greek yogurt, or creme fraiche
For garnish: microgreens, dill, or extra horseradish
Directions Sauté the Aromatics
1
In a large saucepan or Dutch oven, heat olive oil over medium heat.
Add chopped onion, celery (if using), and garlic. Sauté for 5–6 minutes until softened and fragrant.
Cook the Beets & Potatoes
2
Add chopped beets, potatoes, thyme, and a generous pinch of salt and pepper.
Stir to coat, then pour in the stock. Bring to a boil.
Reduce heat, cover, and simmer for 30–35 minutes , or until beets and potatoes are tender.
Blend Until Smooth
3
Remove from heat and blend the soup using an immersion blender, or in batches in a high-speed blender until silky smooth.
Return to the pot and taste for seasoning.
Add Horseradish & Brighten
4
Stir in horseradish , vinegar , and optional honey . Adjust quantities to taste.
Simmer gently for another 5 minutes , but do not boil — this preserves the sharpness of the horseradish.
Serve
5
Serve hot or chilled , depending on the season.
Swirl in sour cream or yogurt , and top with microgreens , fresh dill, or a drizzle of olive oil.
Serving Suggestions
6
Serve with:
Dark rye bread , pumpernickel toast, or seeded crackers
A soft-boiled egg on the side for extra protein
A glass of dry Riesling , rosé , or cold kvass
Variations
7
Chilled version: Serve cold with a splash of buttermilk or kefir
Roasted beets: For more depth, roast the beets before blending
Spicy edge: Add a pinch of cayenne or use freshly grated horseradish root
Beetroot & Horseradish Soup
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