Beet Soup with Horseradish Cream

Beet Soup with Horseradish Cream
Photo by Deborah Ory


  • 3 tablespoons fresh horseradish root
  • 4 medium beets
  • 1 medium onion
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 ½ cups nondairy sour cream, soy yogurt, or regular sour cream
  • 2 garlic cloves
  • + 5 more ingredients
    • 2 teaspoons ground coriander
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon sugar
    • 3 stalks celery
    • 1 teaspoon salt

In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use. In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightl...

View full recipe at Epicurious


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