Chilled Beet Soup
|Canned julienne beets||30 Ounce|
|Chicken broth||3 Cup (48 tbs)|
|Chopped dill/Chopped fresh parsley||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Sour cream||1 Tablespoon|
Drain beets, reserving juice.
Combine beet juice with chicken broth, lemon juice, sugar, salt and pepper.
Heat mixture to boiling; pour over reserved beets, and chill.
Serve in cups, garnishing each with a dollop of sour cream and sprinkling with dill or parsley.
Note: Make sure chicken broth is free of fat.