Easter Beet Soup with Creamy Horseradish
Soups • Jewish
Description
Easter Beet Soup with Creamy Horseradish
Ingredients
- Sour Cream 1½ cans
- Horseradish Leaves 0 oz
- Olive Oil 3 tablespoons
- Onion 1 head
- Celery stalk 3 pieces
- Garlic 2 cloves
- Yellow Beets 4 pieces
- Meyer Lemon Juice 3 tablespoons
- Sugar 1 tablespoon
- Ground coriander 2 teaspoons
- Salt 1 teaspoon
- Ground Black Pepper ¼ teaspoon
Step-by-Step Guide
Step 1
In a small bowl, mix the sour cream and horseradish. Cover with plastic wrap and refrigerate.
Step 2
In a pot over medium heat, heat the olive oil well but do not let it smoke. Add finely chopped onion, celery, and minced garlic, and sauté for 10 minutes. Add diced beets and stir for 1 minute.
Step 3
Pour in 8 cups of water, cover with a lid, and bring to a boil. Reduce to low heat and simmer for 1 hour until the beets are soft.
Step 4
Remove from heat and add lemon juice, sugar, salt, pepper, and coriander.
Step 5
Serve hot or cold, placing a spoonful of creamy horseradish in each bowl.
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