Hot or Cold Creamed Polish Beet Sour Soup (Barszcz Zabielany)

Gather the ingredients. Preheat oven to 400 F. Wrap beets in aluminum foil and roast until tender, about 30 to 45 minutes. When cool enough to handle, peel and slice. In a medium pot, bring the stock to a boil, add the beets, sugar, and salt and pepper to taste. Bring to a boil, reduce heat and simmer 10 minutes. Transfer to a blender or food processor and puré until smooth, and return to pot. Mix sour cream with flour until well blended. Temper the sour cream mixture with a ladle of hot soup, whisking constantly. Transfer the tempered sour cream to remaining soup and whisk until smooth. Simmer to cook out the raw flour taste and until the soup is thickened, but do not boil vigorously. Serve immediately or cool quickly in an ice-water bath and refrigerate to serve cold. Garnish with dill, julienned beets, and sour cream. Enjoy! Use Caution When Blending Hot Ingredients Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.