Name: Beet Soup with Horseradish Cream
Yield: Makes 8 to 10 servings
Ingredients: 1 1/2 cups nondairy sour cream, soy yogurt, or regular sour cream; 3 tablespoons finely grated peeled fresh horseradish root; 3 tablespoons olive oil; 1 medium onion, finely chopped; 3 stalks celery, finely chopped; 2 garlic cloves, minced; 4 medium beets, peeled and cut into 1/2-inch cubes; 3 tablespoons fresh lemon juice; 1 tablespoon sugar; 2 teaspoons ground coriander; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper

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Beet Soup with Horseradish CreamDeborah Ory; food styling: Susan Sugarman; prop styling: Lynn Butler Beling

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu.

This recipe uses fresh beets — not canned — to give the broth more flavor. It's a good idea to wear gloves when peeling and slicing the beets, but if your hands get stained, wash them right away with hot soapy water and the color should come off. If you like, additional grated horseradish can be added as a garnish.

Recipe notes

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