Servings: people
Beetroot Soup with Horseradish and Serrano Ham
Beetroots are packed with healthy nutrients and can be used for much more than pickling. Here we use the healthy vegetable in a delicious and creamy soup, served with crispy fried Serrano ham and freshly grated horseradish as a topping.
Ingredients
- 2 pcs. Onion
- 2 cloves Garlic
- 400 gram Baked Potato
- 500 gram Beets
- Olive Oil for frying
- 1 l stock vegetable stock (preferably water + stock cube)
- 1 pinch Cayenne Pepper can be omitted
- 1 gram Cilantro
- Spices salt and pepper
- Apple Cider Vinegar
- 1 package Serrano ham
- Horseradish freshly grated
Instructions
- Peel and chop onions and garlic and cut them into coarse cubes.
- Peel potatoes and beetroots and likewise cut them into coarse cubes.
- Heat olive oil in a heavy-bottomed pot and sauté the vegetables in it. They should not turn brown, only become soft. Add coriander and optional cayenne pepper and let the spices fry for a moment.
- Pour vegetable stock into the pot and let the soup simmer for about 25 minutes or until everything is completely tender.
- Blend the soup with an immersion blender until it is completely smooth and fine.
- Season the soup with salt, pepper, and a bit of apple cider vinegar.
- Fry the Serrano ham crispy on a hot pan and grate the horseradish.
- Serve the hot soup with a sprinkle of grated horseradish and crispy Serrano ham on top.
Notes
Eat the soup as a green main course with good bread as a side.