Ruby Beet Soup with Dill Cream
4.8(740 ratings)Inspired by cold summer borscht, this soup gets its jewel color from raw beets blended with sweet apple and a sharp bite of fresh horseradish. Lemon juice keeps the color bright and the flavor clean. A dollop of tangy cashew sour cream and a few feathery dill fronds are traditional and delicious. Made in two white bowls, it is simple and quietly striking on the table.
- Hands-on
- 20 min
- Soak
- 4 hr
- Total
- 4 hr 20 min
- Serves
- 2
- Level
- Moderate
Method
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Step 1: Blend the drained cashews with 3 tablespoons water, 1 tablespoon lemon juice and a pinch of salt until thick and smooth, like sour cream.
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Step 2: Rinse the blender, then add the beets, apple, cold water, horseradish, remaining lemon juice and salt, and blend on high until completely smooth.
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Step 3: Strain the beet soup if you prefer a thinner consistency, then chill it in the coldest part of the fridge for at least 1 hour.
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Step 4: Ladle into white bowls, add a spoonful of cashew cream to each and finish with a few sprigs of fresh dill.
Same technique, different aisle
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