Beet SoupUser Submitted Recipe
4 beets, washed, or 2 cups sliced canned or jarred beets
4 cups meat or vegetable stock
1 minced clove garlic
2 tablespoons fresh lemon juice or 1 tablespoon red-wine vinegar
Salt and black pepper
Chopped fresh dill for garnish
Boil beets. When cool enough to handle, peel and slice into strips or julienne.
In a medium pot, saute onions until almost caramelized. Add stock and bring to boil, add beets, garlic, lemon juice or vinegar, and salt and pepper to taste. Simmer 30 minutes. Puree.
Serve hot with boiled potatoes and chopped dill for garnish, or cool quickly in an ice-water bath and refrigerate to serve cold garnished with dill and sour cream.