Beetroot & Apple Soup with Horseradish Yogurt Recipe | Abel & Cole

Beetroot & Apple Soup with Horseradish Yogurt

Cooking time
Serves2 people
Beetroot & Apple Soup with Horseradish Yogurt

We’ve put a fresh, seasonal twist on borscht by adding crisp, sweet apple to compliment the earthy richness of beetroot, topping it off with creamy yogurt spiked with horseradish mustard for a tangy lick of heat.


  • 1 red onion
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 1 celery stick
  • 1 carrot
  • 1 large potato
  • 300g beetroot
  • 1 apple
  • 1 vegetable stock cube
  • 800ml boiling water
  • 150g Greek style yogurt
  • ½-1 tbsp horseradish mustard
  • A handful of chives

Prep: 15 mins | Cook: 35 mins

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1. Peel and finely chop the onion. Warm a large pan on a medium heat for 1 min, then add 1 tbsp olive oil and the onion. Season then fry, stirring once or twice, for 8 mins till starting to soften. Pop a lid on the pan when not stirring, or cover the pan with a baking tray if you don’t have a lid.
2. While the onion fries, trim the celery and finely chop it. Peel the carrot and potato and dice them into ½cm cubes. Add the diced veg to the onion, stir, cover and sweat for 8 mins. Stir now and then.
3. While the veg sweat, scrub, peel and coarsely grate the beetroot (see our tip about stains). Quarter the apple, slice out the core and then coarsely grate it. Stir the beetroot and apple into the veg. Pop the lid back on and sweat for a further 5 mins, stirring occasionally.
4. Fill your kettle and boil it. Crumble the stock cube into a heatproof jug. Pour in 800ml boiling water and stir. Pour the hot stock into the pan. Cover and simmer for 10 mins till the veg are tender.
5. While the veg simmer, spoon the yogurt into a bowl. Add ½ tbsp horseradish mustard and stir to mix. Taste and add more mustard if it needs it, and a crack of black pepper. Finely chop the chives.
6. Taste the soup and adjust the seasoning. Ladle into warm bowls and top with the yogurt and chives to serve.
7. Purple stain
Beetroot can be generous with its striking colour, so prepare it on a glass board or one you can wash up straight away. You can also wear gloves and an apron to keep your hands and clothes stain free.
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