Ingredients with Measurements:
- 1 lb. beef brisket, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 parsnip, peeled and diced
- 1 turnip, peeled and diced
- 1 potato, peeled and diced
- 1 tbsp. olive oil
- 8 cups beef broth
- 1 cup tomato puree
- 1 tbsp. Worcestershire sauce
- 1 tbsp. honey
- 1 tbsp. apple cider vinegar
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup sour cream
- 1/4 cup grated horseradish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the carrots, celery, parsnip, turnip, and potato. Cook for 5 minutes, stirring occasionally.
4. Add the beef broth, tomato puree, Worcestershire sauce, honey, apple cider vinegar, bay leaf, thyme, oregano, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
6. In a small bowl, mix together the sour cream and grated horseradish.
7. Serve the soup hot, topped with a dollop of the horseradish sour cream.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 270
Fat: 11g
Carbohydrates: 22g
Protein: 21g
Sodium: 1300mg
Fiber: 4g
Sugar: 10g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or stew meat
- Tomato puree can be substituted with canned diced tomatoes
- Horseradish can be substituted with wasabi or dijon mustard
Variations:
- Add chopped kale or spinach for added nutrition
- Use chicken broth instead of beef broth for a lighter soup
- Add cooked noodles or rice for a heartier meal
Tips and tricks:
- To save time, use pre-cut vegetables
- Make the soup ahead of time and reheat before serving
- Adjust the seasoning to taste
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until hot.
Presentation ideas:
Serve the soup in individual bowls and top with a dollop of horseradish sour cream and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley or chives
Pairings:
Crusty bread or garlic bread
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water
- If the soup is too thin, simmer for longer to reduce the liquid
Food safety advice:
- Use a food thermometer to ensure the beef is cooked to a safe temperature of 145°F
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Khrenovina soup is a traditional Russian soup made with beef, vegetables, and horseradish. It is believed to have originated in the 19th century and was often served during the winter months.
Flavor profiles:
Savory, slightly sweet, and tangy with a hint of heat from the horseradish.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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