Name: Cold Beet Soup
Total time: 1 min
Ingredients: 2 pounds beets, peeled and grated; 1 large white onion, thinly sliced; 4 cups stock; 1/4 cup plus 2 tablespoons (from about 4 lemons) lemon juice; 2 tablespoons dill; 2 tablespoons parsley; 1 cup sour cream

Grating the beets is the key to this streamlined version of borscht. For minimal hand-staining, wear kitchen gloves. A box grater is handy, but a food processor with the grating disk makes super-quick work of the grating. A good chill from the refrigerator is essential. Slideshow:  More Beet Recipes 

Cold Beet Soup

beets,

white onion, thinly sliced

stock

(from about 4 lemons) lemon juice

dill

parsley

sour cream

In a large saucepan, add the beets, onion and stock and cook over medium heat until the beets are tender, about an hour. Add lemon juice and stir. Let cool, then transfer to a container and place in the refrigerator for at least two hours. Garnish with dill, parsley and sour cream. Serve.


Cold Beet Soup

Total: 1 hours, 15 minutes

Servings: 4

Author : Scott Hocker

Ingredients

Instructions

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