Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Beets - scrubbed (medium)

  2. 8 cups 1896ml Vegetable or defatted chicken broth - fresh or canned

  3. 2 cups 474ml Water

  4. 3 tablespoons 45ml Fresh lemon juice Salt - to taste

  5. 1/2 cup 118ml Sour cream or creme fraiche - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the beets in a heavy pot and cover with broth. Bring to a boil, partially covered. Reduce the heat to medium; simmer for 45 minutes or until the beets are tender. Remove the beets to a bowl with a slotted spoon. When the beets are cool enough to handle, slip off the skins and cut beets into pieces. Pour the broth through a fine strainer into another pot to remove any particles. Puree the beets in batches in the bowl of a food processor, adding the broth and water through the feed tube. Remove to a bowl. Add the lemon juice until the right balance of sweet and sour is achieved. Season with salt. Serve soup in small portions, dolloped with sour cream. This recipe yields 8 servings. Nutritional Analysis Per Serving: 75 calories, 8g carbohydrates, 3g protein, 3g fat, 6mg cholesterol.


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