Beet Soup with Horseradish Cream

Ingredients for Beet Soup with Horseradish Cream

• 350ml nondairy soured cream, soy yoghurt, or regular soured cream

• 3 tablespoons finely grated peeled fresh horseradish root

• 3 cucharadas de aceite de oliva

• 1 cebolla mediana, finamente picada

• 3 tallos de apio, finamente picados

• 2 dientes de ajo, picados

• 4 medium beets, peeled and cut into 1/2-inch cubes

• 3 cucharadas de jugo de limón fresco

• 1 cucharada de azúcar

• 2 cucharaditas de cilantro molido

• 1 cucharadita de sal

• 1/4 cucharaditas de pimienta negra recién molida

In medium bowl, stir together soured cream and horseradish. Cover and refrigerate until ready to use.

In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightly coated with oil. Add 1925ml water, cover, and bring to boil. Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.

Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot, topped with horseradish cream, or serve chilled.

: 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. Meanwhile, in a large bowl, stir together beef mince or lamb, chopped onion, chopped celery, chopped fresh mint, a pinch of cinnamon, a pinch of nutmeg, salt, and pepper. Form the meat into mini-meatballs. Wrap matzoh ball dough around each meatball to form "knaidlach kibbeh." Boil the balls according to the package directions (the meat will cook inside them). Place two balls in each bowl of hot soup.

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.