Roasted Beet Soup with Dill and Horseradish Sour Cream

With its fleeting yet flavorful heat, horseradish brings balance to the rich sweetness of roasted beets in this simple and cleansing soup. Despite the inclusion of beef broth, hearty beets, and sour cream, this soup manages to maintain a light and refreshing character, making it a delightful addition to any meal. The vibrant colors and enticing aroma of this dish make it an appealing choice for both casual gatherings and special occasions. Served alongside a slice of toasted sourdough bread generously spread with chicken liver pâté, this soup creates a harmonious combination of flavors that will please even the most discerning palate.

Enjoy the delightful combination of flavors and textures in this roasted beet and horseradish soup, as the earthy sweetness of the beets harmonizes with the tangy creaminess of the horseradish sour cream. This refreshing and nourishing soup is bound to become a favorite among soup enthusiasts and those seeking a vibrant and satisfying culinary experience.

INGREDIENTS:

• 2 pounds red beets
• 6 cups Long-Simmered Roasted Beef Bone Broth
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 2 tablespoons butter
• 2 shallots, peeled and minced
• 1 celery stalk, finely chopped
• Finely ground sea salt and freshly ground black pepper
• ½ cup sour cream
• 2 tablespoons freshly grated horseradish
• 2 tablespoons minced fresh dill

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Wrap the beets in parchment paper and set them on a baking sheet in the oven. Roast them for 45 minutes until deeply fragrant and soft enough that you can pierce them with a knife without any resistance at their center.
3. While the beets roast, pour the broth into a soup pot and add the peppercorns and bay leaf. Cover the pot and keep the broth warm over medium-low heat, allowing it to infuse with the flavors of the peppercorns and bay.
4. Remove the beets from the oven and let them cool until they’re comfortable enough to handle. Peel off their skins and chop them into ½-inch pieces.
5. Strain the broth through a fine-mesh sieve into a heat-proof jar or pitcher, discarding the peppercorns and bay leaf. Wipe the soup pot clean with a kitchen towel, then melt the butter in the pot over medium-high heat.
6. Add the minced shallots and chopped celery to the hot butter and sauté them until fragrant and softened, approximately 8 minutes.
7. Pour in the strained broth and stir in the roasted beets. Allow the soup to simmer for 10 minutes, ensuring the beets are warmed through and their vibrant pigments have colored the soup. Season with salt and pepper to taste.
8. In a separate bowl, whisk the freshly grated horseradish into the sour cream until well combined.
9. Ladle the soup into individual bowls and top each serving with a dollop of horseradish sour cream. Sprinkle minced fresh dill over the soup as a garnish.
10. Serve the roasted beet and horseradish soup immediately, accompanied by slices of toasted sourdough bread spread thickly with chicken liver pâté.