Beet Soup with Horseradish Yogurt and Watercress


Rote Rüben Suppe mit Joghurtkren
A nourishing soup made with cubed red beets, white wine and vegetable stock, and a dollop of horseradish-flavored yogurt and creme fraiche.
Course Soup
Keyword Beet, Horseradish, Lent, Soup, Yogurt
Region Austria
Servings 4 servings



  • Dice the onion and heat gently with the butter till golden brown. Deglaze the pot with the white wine, and add the vegetable stock.
  • Cut the beets into cubes and add them to the soup, season to taste with caraway seeds, salt and pepper, and cook till beets are tender. Puree the soup in a blender and refine with creme fraiche.
  • For the horseradish yogurt, lightly salt the yogurt and fold in the two teaspoons of prepared or freshly grated horseradish. Form dumplings from the mixture with a spoon and place in the soup. Garnish the finished soup with fresh watercress.
Sisters of Mary of Carmel, Kneipp; Translated and Adapted from Diocese of Vienna, Austria