Beet Soup with Horseradish Cream

Beet Soup with Horseradish Cream
Photo by Deborah Ory


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

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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