Cold Beet and Horseradish Soup with Sour Cream Swirl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing chilled soup blending earthy roasted beets with the sharp heat of horseradish, finished with a creamy sour cream swirl. This Russian-inspired soup recipe (vegetarian), ready in about 70 minutes, pairs medium beets, vegetable broth, fresh horseradish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 60 min Serves 4 Russian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Wrap 4 medium beets individually in foil and roast on a baking sheet for 50-60 minutes until tender when pierced with a fork. Let cool, then peel and roughly chop.
  2. Step 2: In a blender, combine the roasted beets, 4 cups vegetable broth, 2 tbsp grated fresh horseradish, and 2 tbsp lemon juice. Blend on high until completely smooth.
  3. Step 3: Pour the beet mixture into a large bowl, season with 1 tsp salt and 1/2 tsp black pepper, and chill in the refrigerator for at least 2 hours until cold.
  4. Step 4: Before serving, stir the chilled soup and ladle into bowls. Add a generous swirl of 1/2 cup sour cream to each bowl and garnish with 2 tbsp chopped fresh dill and 2 thinly sliced scallions.
  5. Step 5: Serve immediately as a refreshing starter or light meal.

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