Recipe by Alexa Weibel
- Makes about 7 cupsServings
1 lb. store-bought cooked beets, roughly chopped
1 can (14.5 oz.) crushed tomatoes
2 1/2 cups vegetable stock
3 tbsp. olive oil
2 tbsp. tomato paste
2 cloves garlic, finely chopped
1 tsp. ground cumin
1/3 cup crème fraîche
2 tsp. prepared horseradish
thinly sliced red cabbage and chopped fresh dill, for garnish
Blend: In a blender, puree the first 7 ingredients.
Heat: In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season.
Serve: In a small bowl, mix the crème fraîche and horseradish. Drizzle over the soup. Top with cabbage and dill.