Beetroot Soup


Preparation info

  • Difficulty


  • Serves


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

This deep red soup is a perfect addition to any festive Christmas table and, because beetroot is very rich in important vitamins and minerals, it will help you fight off those winter colds. However, if you’d rather avoid sitting at your Christmas dinner with bright pink fingers, we suggest you wear disposable gloves when preparing the vegetables for this soup!


  • 500 g (1 lb 2 oz) beetroot (beet)
  • 4 shallots
  • 25 g (1 oz) butter
  • 1 tbsp canola oil
  • 300 g (10½ oz) potatoes
  • 150 ml (5 fl oz) dry white wine
  • About 850 ml (29 fl oz/ cups) vegetable stock
  • 2 tsp horseradish (from a jar)
  • Salt, pepper
  • A little lemon juice


  • 120 g ( oz) double cream (heavy cream)
  • 2 handfuls of chives, chopped
  • 2 handfuls of walnuts, chopped


Peel and dice the beetroot and potatoes. Peel and finely dice the shallots. Heat the butter and oil in a saucepan and sweat the shallots for a few minutes. Add the beetroot and potatoes and sweat for a few more minutes before deglazing with white wine. Simmer for a little to reduce. Add 750 ml (26 fl oz/3 cups) stock, cover with a lid and simmer for about another 25 minutes.

Carefully purée the soup with a stick blender. If it is too thick, stir in the remaining stock. Season with horseradish, salt, pepper and lemon juice. Divide among bowls and serve with a generous dollop of double cream each. Garnish with chopped chives and walnuts.