Chilled Beet Soup with Horseradish Sour Cream

Chilled Beet Soup with Horseradish Sour Cream
Photo by Scott Phillips


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

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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