Chilled Beet Soup with Horseradish Sour Cream

Chilled Beet Soup with Horseradish Sour Cream
Photo by Scott Phillips


  • Fresh dill sprigs for garnish (optional)
  • 1-½ lb. small or medium beets (about 2 bunches, trimmed), well scrubbed
  • 3 strips (3 inches long) orange zest
  • 2 Tbs. red-wine vinegar
  • A few tsp. cream or water as needed
  • 1/3 cup fresh orange juice
  • 1 Tbs. prepared horseradish
  • + 7 more ingredients
    • ½ cup sour cream
    • 2 Tbs. olive oil
    • 4 cloves garlic, unpeeled
    • 3 sprigs fresh thyme
    • 2-½ cups homemade or low-salt canned chicken broth or water
    • Kosher salt and freshly ground white or black pepper
    • 2 tsp. honey

Heat the oven to 375°F. Put the beets and garlic on a large sheet of heavy-duty aluminum foil. Scatter on the orange zest and thyme, season with salt and pepper, and drizzle with the olive oil. Fold up the sides of the foil and crimp to make a tight packet. Slide the foil packet onto a baking she...

View full recipe at Fine Cooking


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