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.
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.
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.
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.
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 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.
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
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
4 servings