Roasted Beet and Horseradish Chowder with Dill
This vibrant Eastern European-inspired chowder combines roasted beets with creamy sour cream, bright horseradish, and fresh dill. Roasting the beets first concentrates their natural sweetness and creates a deep, earthy flavor that's beautifully balanced by the pungent horseradish and fresh herbs. It's a hearty, naturally vegetarian soup that's perfect for autumn and winter meals.
- Prep
- 15 min
- Cook
- 50 min
- Wait
- 20 min
- Total
- 1 hr 25 min
- Makes
- 4 servings (about 8 cups)
Steps
Before you start
- Preheat oven to 400°F (200°C) before beginning
- Prep all vegetables (peel beets, chop potatoes, onion, and mince garlic) before starting to cook
- Remove sour cream from refrigerator 10 minutes before adding to soup so it's closer to room temperature
- Read the full recipe to understand timing, especially the roasting step
Roast the beetsOven 400°F / 205°C
- Peel the 4 medium beets using a vegetable peeler, then cut them into 3/4-inch (2 cm) cubes.
- Toss on a rimmed baking sheet with 2 tbsp olive oil, a pinch of salt, and a few grinds of black pepper.
- Spread in a single layer and roast at 400°F (200°C) for 35–40 minutes, stirring halfway through, until the edges are caramelized and a fork pierces the center easily.
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Ready when: Beets are fork-tender with caramelized, browned edges
Tip: Peeling beets before roasting prevents the skin from becoming tough and leathery. If you prefer less mess, roast them unpeeled and peel after cooling, though this takes slightly longer.
Sauté the aromatics
- Melt 2 tbsp butter in a large 5–6 quart pot over medium heat.
- Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and golden.
- Add the minced garlic and cook for another 1–2 minutes until fragrant.
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Ready when: Onion is golden and translucent; garlic is fragrant
Add potatoes and broth
- Stir in the diced potatoes and add the bay leaf.
- Pour in 6 cups vegetable broth, stirring well to combine.
- Bring to a boil over medium-high heat, then reduce heat to medium and simmer gently.
Simmer until potatoes are tender
- Simmer the soup gently for 15–18 minutes, stirring occasionally, until the potatoes are completely soft and can be easily pierced with a fork.
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Ready when: Potatoes pierce easily with a fork
Add the roasted beets
- Gently stir the roasted beet cubes into the pot, mixing to distribute them evenly throughout the broth.
Temper and add cream and horseradish
- In a small mixing bowl, whisk together the 1/2 cup sour cream with about 1/2 cup of the hot broth from the pot (this tempering prevents the cream from curdling).
- Pour this mixture back into the pot and stir gently but thoroughly.
- Add 3 tbsp prepared horseradish, stirring until everything is well combined.
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Tip: Tempering the sour cream with hot broth before adding it prevents curdling. This step is essential when adding dairy to hot soups.
Season and heat through
- Squeeze in 1 tbsp fresh lemon juice.
- Taste the soup and season with salt and black pepper to your preference.
- Heat the soup gently over medium heat for 2–3 minutes, stirring occasionally, until it's steaming throughout but not boiling.
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Ready when: Soup is steaming and all ingredients are heated through
Tip: Once the sour cream is added, avoid boiling the soup, as high heat can cause the cream to separate and curdle.
Finish and serve
- Ladle the chowder into bowls.
- Garnish generously with fresh chopped dill.
- Serve hot, accompanied by crusty rye bread, pumpernickel, or a simple side salad if desired.
Good to know
Tips
- Tempering the sour cream is crucial: whisking it with hot broth before adding to the pot prevents curdling. This technique applies to any dairy added to hot soups.
- Roasting the beets concentrates their natural sweetness and creates a deeper, more complex flavor than boiling them. The caramelization adds earthy notes that shine in this chowder.
- Prepared horseradish varies in strength between brands. Taste at 3 tbsp and add more if you prefer stronger horseradish flavor. Drain well if packed in vinegar to avoid excessive acidity.
- This soup tastes even better the next day as all flavors fully meld together. Make it ahead for a stress-free dinner.
Make ahead
The roasted beets can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. The finished soup can be made up to 2 days ahead and reheated gently on the stovetop (do not boil). You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.
Storage & reheating
Room temperature: up to 2 hours (then refrigerate). Refrigerator: store in an airtight container for up to 3 days. Freezer: up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. Do not boil, as this can cause the sour cream to separate and curdle.
Substitutions
- prepared horseradish, drained if packed in vinegar → Fresh horseradish root, finely grated. Start with 1–2 tbsp as fresh horseradish is much more pungent than prepared. Adjust to taste. Fresh adds a sharper bite.
- sour cream or crème fraîche → Heavy cream (use 1/2 cup) or Greek yogurt (use 1/2 cup). Heavy cream will be richer and milder; Greek yogurt will be tangier and slightly thinner. Both work, but sour cream is most traditional.
- vegetable broth, low-sodium → Chicken broth. Shifts the flavor slightly but maintains the hearty chowder texture. Vegetable broth keeps it fully vegetarian.
- fresh dill, leaves only → Fresh parsley or fresh chives. Dill's anise-like flavor pairs beautifully with horseradish, but parsley or chives work as milder alternatives.
