CHILLED BEET-AND-SAUERKRAUT SOUP WITH HORSERADISH AND CRèME FRAîCHE
This recipe - invented by Camino's Russell Moore because he couldn't bring himself to discard the salty, pickly liquid left over from sauerkraut - is often on Camino's menu in the winter. He tells me it is an especially good one to make at home, because so many of us have old jars of sauerkraut cowering in the backs of our refrigerators. If my own refrigerator is any gauge, he is correct.
Provided by Tamar Adler
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375. Wash the beets, and trim only their stem ends, leaving a little of the stems attached. Crowd beets in a single layer in a roasting pan, season lightly with salt and pour in about an inch of water (less if the beets are small, more if they're large). Cover tightly with aluminum foil, and roast until a skewer slides easily through the beets, about an hour.
- When the beets are cool enough to handle, peel. Trim away any fibrous root ends, and cut into ½-inch cubes. Clean the fennel, keeping tough outers for another purpose. Dice the fennel and onion into pieces slightly smaller than the beet cubes. Slice the garlic. Slice the cabbage to about the size of the sauerkraut.
- Set a large pot over medium heat, pour in enough oil to cover its bottom and cook the fennel and onion with a small pinch of salt until they soften. Add the sliced cabbage and garlic, and cook for 2-3 minutes. Add the beets, sauerkraut and ½ cup of the sauerkraut liquid, then enough water to barely cover. Add a small splash of vinegar and the mushroom butts (if you're using them). Bring the soup to a boil, then lower the heat and simmer for 5 minutes. Chill the soup.
- Taste the soup, and add remaining sauerkraut juice to season instead of salt. Serve with a spoonful of crème fraîche, a little grated horseradish and a few grinds of black pepper.
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Orvilous Blank
[email protected]This soup is just okay. I wouldn't go out of my way to make it again.
dance jongkar
[email protected]I found this soup to be a bit bland. I think it could use some more seasoning.
Michel Tatis
[email protected]This soup is a bit too sour for my taste. I think I'll add some more beets next time.
Jonathan Ekm
[email protected]I'm not a big fan of beets, but I really enjoyed this soup. The flavors are well-balanced and the soup is very hearty.
Luckmore Choto
[email protected]This soup is perfect for a light lunch or dinner.
Hero Shohag
[email protected]This soup is a great way to warm up on a cold winter day.
Eric Santos
[email protected]This soup is so easy to make. I just threw all the ingredients in my slow cooker and let it cook all day.
Haafiz Naasir
[email protected]I love the combination of flavors in this soup. The beets, sauerkraut, and horseradish all work together perfectly.
Sikhumbuzo Nakani
[email protected]This soup is a great way to use up leftover beets. It's also a good way to get your daily dose of vegetables.
Yulia Khan
[email protected]This soup is hearty and flavorful. The horseradish gives it a nice kick. I served it with a dollop of crème fraîche and some rye bread.
Arson bee
[email protected]This soup is delicious and so easy to make! I love that I can use up leftover beets and sauerkraut. It's a great way to get a healthy meal on the table in a hurry.
Monyana Monau
[email protected]I was hesitant to try this soup because I'm not a big fan of beets, but I'm so glad I did! The sweetness of the beets and the tanginess of the sauerkraut complement each other perfectly. I'll definitely be making this again.
Purity Ukato
[email protected]This soup is a winter must-have! The flavors of the beets, sauerkraut, and horseradish are perfectly balanced. I added a little extra horseradish for a bit of a kick, and it was perfect.