1 1/2 cups sour cream
3 tablespoons horseradish root, finely grated
3 tablespoons olive oil
1 onion, minced
3 stalks celery, chopped
2 cloves garlic, minced
4 beets, peeled and cubed
6 cups chicken stock
3 tablespoons fresh lemon juice
1 tablespoon sugar
2 teaspoons ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Method of Preparation:
1. In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use.
2. In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightly coated with oil. Add chicken stock, cover, and bring to boil. Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.
3. Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot or chilled, topped with horseradish cream.
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