INGREDIENTS

INSTRUCTIONS

Trim beet greens at the base of the beet. Bring a large pot of water to a
boil and add the beets. Reduce the heat and cook, uncovered, at a low boil
until tender, 30 to 40 minutes. Test the beets by inserting a paring knife
or skewer. If there is no resistance, they are ready to be drained. Drain
when tender and allow to cool or run them under cold water to cool them
quickly. Peel, cut into large pieces, and set aside.
Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt, cook
until tender, about 7 minutes. Add the garlic and cook for 2 more minutes.
Combine the onion/garlic and beets in a blender or food processor. Add 2
cups stock and puree until smooth. Add water 1 cup at a time until desired
consistency, being careful not to make soup too thin. Add the orange juice,
2 teaspoons lemon juice, 2 teaspoons vinegar, 1 teaspoon salt, and a few
pinches of pepper. Season if needed with lemon juice, vinegar, salt and
pepper. Chill the soup, ladle into bowls. Garnish each with a swirl of sour
cream and a sprinkle of dill.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

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