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
  • 3 tablespoons fresh lemon juice
  • 1 medium onion
  • 4 medium beets
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • + 5 more ingredients
    • 2 teaspoons ground coriander
    • 1 tablespoon sugar
    • 3 tablespoons olive oil
    • 3 tablespoons fresh horseradish root
    • 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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