- 7 - 8 cups chicken stock
- 1 28 ounce can diced tomatoes (preferably San Marzano)
- 1 3/4 pounds beets, peeled and diced
- 1/4 cup horseradish cream sauce
- 1/2 cup torn dill sprigs
In large pot, bring 7 cups stock, tomatoes and their juices, and beets to boil. Cook over medium-high until tender, 35 minutes; transfer to blender. Puree, adding more stock if needed to thin; season. Refrigerate overnight. In bowl, whisk horseradish sauce with 1 1/2 tbsp. water. Divide soup among bowls, drizzle with sauce and top with dill.