Chilled Beet Soup with Horseradish Sour Cream

Chilled Beet Soup with Horseradish Sour Cream
Photo by Scott Phillips


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

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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