Hearty Fresh Beet Soup With Horseradish-Dill Sour Cream

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Hearty Fresh Beet Soup With Horseradish-Dill Sour Cream

 

6 beets, with greens attached, about 2 lbs.

6 cups vegetable stock or canned broth

1/4 cup tomato sauce

2 celery stalks, sliced

2 carrots, peeled, grated

1 yellow onion, chopped

1 baking potato, peeled, diced

salt to taste

freshly ground black pepper to taste

1/2 cup sour cream

1 tablespoon minced fresh dill

1 teaspoon bottled prepared horseradish

 

Preheat an oven to 400 degrees. Lightly oil a baking sheet.

Trim off the beet greens and set aside. Quarter the beets lengthwise and place

on the prepared baking sheet. Roast until softened and lightly browned, 15 to 20

minutes. Remove from the oven and let cool. Peel and cut into bite-size chunks.

Thinly slice enough beet greens to measure 1 cup. Set aside.

In a saucepan over medium heat, combine the stock, tomato sauce, celery,

carrots, onion and potato. Bring to a boil over medium heat, reduce the heat to

low and simmer, uncovered, until the vegetables are tender, about 20 minutes.

Add the beets and beet greens and simmer until the beets are tender and the

greens are wilted, about 10 minutes more. Season with salt and pepper.

Meanwhile, in a small bowl, stir together the sour cream, dill and horseradish

until blended.

To serve, ladle the soup into warmed bowls and top each with a spoonful of the

sour cream mixture. Serve immediately.

Serves 8.

 

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