Chilled Beet Soup with Horseradish Sour Cream

Chilled Beet Soup with Horseradish Sour Cream
Photo by Scott Phillips


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

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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