Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 2 cups reduced-sodium beef broth, or vegetable broth
• 1 medium russet potato, peeled and diced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups steamed cubed beets, 1/2-inch cubes (see Tip)
• 2 teaspoons red-wine vinegar
• 1/4 cup reduced-fat sour cream
• 1 tablespoon prepared horseradish
• 1 tablespoon fresh chopped parsley

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Cooking Directions

Step 1

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, salt and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.

Step 2

Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.