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Tulkoff’s Beet Soup

This colorful soup uses a secret spoonful of Red Beet Horseradish for a flavorful perk up.

Prep Time

20 minutes

Cook Time

50 minutes




2 Tbsp Olive oil
1 medium Onion, chopped
1 1/2 tsp Tulkoff Chopped Garlic in Oil
2 Carrots, sliced
3 Celery stalks, sliced – divided use
6 Beets, peeled and chopped
4 cups Vegetable stock
Salt and pepper, to taste
4 tsp Tulkoff Red Beet Horseradish, or to taste
4 tsp Sour cream


Heat the oil in a large saucepan over medium-high heat. Set aside 1/4 cup of celery. Add the onion, garlic, carrots, and remaining celery. Cook until the onions are soft, about 5 minutes. Add the beets, and cook for 1 minute. Stir in the vegetable stock and bring to a boil. Cover and simmer until the beets are tender, about 30 to 40 minutes.

Remove from heat and allow to cool slightly. Then in batches, add the soup to a food processor and pulse until smooth. Return the soup to the large saucepan and gently heat through. Stir in Red Beet Horseradish and season with salt and pepper.

Garnish with remaining celery and sour cream.

Serves: 4