Roasted Beetroot Soup With Dill & Horseradish Sour Cream |

Roasted Beetroot Soup With Dill & Horseradish Sour Cream

Favourites 17

Prep Time: 15 Minutes | Cooking Time: 1 Hour, 5 Minutes

Serves 6

With its fleeting yet flavourful heat, horseradish brings balance to the rich sweetness of roasted beetroot in this simple and cleansing soup. Despite the inclusion of beef broth, hearty beetroot and sour cream, this is a light soup, and one that pairs well with a slice of toasted sourdough bread spread thickly with chicken liver pâté.


  • 900g of red beetroot
  • 1.5 litres of beef broth
  • 1 tsp of whole black peppercorns
  • 1 bay leaf
  • 2 tbs of butter
  • 2 shallots, peeled and finely diced
  • 1 celery stalk, finely chopped
  • Finely ground sea salt and freshly ground black pepper
  • 125ml of sour cream
  • 2 tbs of freshly grated horseradish
  • 2 tbs of chopped dill


  1. Preheat the oven to 200°C.
  2. Wrap the beetroot in baking paper and set on a baking sheet in the oven. Roast for 45 minutes, until deeply fragrant and soft enough that you can pierce easily with a knife.
  3. While the beetroot roasts, pour the broth into a soup pot and add the peppercorns and bay leaf. Cover the pot and keep the broth warm over a medium-low heat while it infuses with the flavour of the peppercorns and bay.
  4. Remove the beetroot from the oven and allow to cool until comfortable enough to handle. Slip off their skins and chop them into 1cm pieces.
  5. Strain the broth through a fine-mesh sieve into a heatproof jar or jug, discarding the peppercorns and bay leaf. Wipe the soup pot clean with a paper towel, then melt the butter in the pot over a medium-high heat.
  6. Add the shallots and celery and sauté in the hot butter for about eight minutes, until fragrant and softened.
  7. Add the broth, stir in the roasted beetroot and simmer for ten minutes, just long enough to warm the beetroot through and allow their bright pigments to colour the soup. Season to taste with salt and pepper.
  8. Whisk the horseradish into the sour cream. Ladle the soup into bowls and top with a dollop of horseradish sour cream and a sprinkling of fresh dill.

Recipe courtesy of Broth & Stock from the Nourish Kitchen by Jennifer McGruther (Hardie Grant, £16.99)