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Fresh Cold Beet Soup

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Ingredients
  Baby beets 2 Pound (with beet greens/leaves, 2 bunches)
  Water 1 Cup (16 tbs) (adjust quantity as required)
  Onion 1 Large
  Fresh dill 3 Tablespoon, snipped
  Salt 1 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Light brown sugar 3 Tablespoon
  Sour cream 2 Tablespoon
Directions

GETTING READY
1) Wash the beets without scrubbing off the skin.
2) Discard the leaves.

MAKING
3) In a large saucepan add 4 cups cold water and cover the beets in it.
4) Boil it and reduce heat. Simmer for 40 to 45 minutes until beets are tender.
5) Using a slotted spoon, drain out the beets.
6) When cold enough to handles, remove the skin.
7) Reserve the beet juice.
8) With a coarse grater or food processor grate beets and onion coarsely.
9) Mix water and beet juice to make 4 cups.
10) Transfer into the saucepan and boil.
11) Mix grated beets, onion and 3 tablespoons dill. Cook over simmering heat for 10 minutes.
12) Mix salt, lemon juice and brown sugar. Stir the sugar until dissolved.
13) Take off from heat and put in the bowl.
14) Cover and refrigerate until chilled for several hours or overnight.

SERVING
15) Garnish with spoonful of sour cream and a little snipped dill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
8

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