RED BEETROOT SOUP WITH HORSERADISH RICOTTA or ZUPPA DI BARBABIETOLE E CRAMA DI RICOTTA E RAFANO

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I am from this week a contributor to Frizzifrizzi.it, every week I will post one of my recipes with photos there and I’m looking forward to the collaboration! Frizzifrizzi.it is what could be described an Italian design, fashion and lifestyle site/blog and it was started by the same group that is behind the interesting art webzine FRESHCUT and the blog FRESHCUT.it. They are all worth a look and even if you don’t understand, you will get something out of it because there are a lot of interesting images!

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There’s something decadent over red beetroot soup. Until my late teens I never dared to sleep with my window open because of my irrational fear of vampires. I blame Bela Lugosi for that, a more perfectly elegant and decadent Count Dracula than he is not to be found even if Herzog’s Nosferatu is maybe the best Dracula film of them all. And the scariest. Definitely the most beautiful. So is it strange that beetroot soup gives me associations of this type? Just take a look at these photos, they could have been taken at a banquet on Count Dracula’s castle in Transylvania! And not a trace of garlic…

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RED BEETROOT SOUP WITH HORSERADISH RICOTTA or ZUPPA DI BARBABIETOLE E CRAMA DI RICOTTA E RAFANO
2 servings

4 small red beetroots
1 small red onion
1 carrot
500 ml / 16.9 fl oz good stock
Lime or lemon
Ricotta
Horseradish
Olive oil

-Peel the beet roots and the carrot and cut them into pieces. Slice the onion and braise them all in olive oil in a pan for 2-3 minutes.
– Add the stock and let it simmer for 15-20 minutes.
– Meanwhile you grate your horseradish and mix it with the ricotta together with a pinch of salt. You decide how strong you want it!
– Run the soup in a mixer and then you pour it into the bowls, Top it with some horseradish ricotta and serve it with some lime or lemon to be added if wanted.

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L