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Dilled Beet Soup Recipe

  • 8servings
  • 60minutes
  • 91calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, C, E
MineralsZinc, Copper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 lbs fresh beets

  2. 3 cups low sodium vegetable broth

  3. 3/4 cup dry red wine

  4. 2 teaspoons dried dill weed

  5. 3 tablespoons red wine vinegar

  6. Pinch salt

  7. Pinch black pepper

  8. 4 ounces fresh lemons, sliced into 8 thin slices

  9. 1 ounces fresh chives, finely chopped

Instructions Jump to Ingredients ↑

  1. Dilled Beet Soup Recipe photo by dLife® In a large pot, combine beets and broth. Bring to boil.

  2. Lower heat, cover, and simmer 30 to 40 minutes or until beets are fork tender. Remove from heat. Cool.

  3. Strain beets into colander over bowl to catch liquid. Peel beets, cut beets into small pieces.

  4. Add water to cooking liquid to make 6 cups of liquid.

  5. In food processor or blender, puree beets, wine, cooking liquid, and dill weed until smooth. Add vinegar. Sprinkle with salt and pepper.

  6. Serve warm or cover and refrigerate to serve chilled.

  7. Garnish with lemon slices and chives.

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