Beet Soup with Horseradish Cream

Beet Soup with Horseradish Cream
Photo by Deborah Ory


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

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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