Recipe: Cold Beet Soup

from Prevention magazine

Cold Beet Soup
  1. Blend together 4 med diced cooked beets, 2 cups water, 2 Tbsp sour cream, 1 Tbsp drained prepared horseradish, and 2 tsp fresh dill. Season to taste. (Makes 3 1/2 cups.)
  2. Pour into 4 serving bowls and top each with 1 Tbsp sour cream and a dill sprig.

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