1 lb. store- bought cooked beets, roughly chopped • • 1 can ( 14.5 oz.) crushed tomatoes 21∕2 cups • • vegetable stock 3 tbsp. olive oil 2 tbsp. • tomato paste 2 cloves garlic, finely chopped • • 1 tsp. ground cumin 1∕3 cup crème fraîche • • 2 tsp. prepared horseradish thinly sliced red cabbage and chopped fresh dill, for garnish BLEND In a blender, puree the first 7 ingredients. HEAT In a medium saucepan, simmer the soup over medium-low until heated through, about 10 minutes; season. SERVE I n a s mall b owl, m ix t he c rème f raîche and horseradish. Drizzle over the soup. Top with cabbage and dill. Makes about 7 cups.