| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups, Vegetables, Cyberealm |
12 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
|
Cloves Garlic, minced |
| 1 |
c |
Onion, chopped |
| 6 |
c |
Beef Stock |
| 6 |
c |
Chicken Stock |
| 1 |
tb |
Fresh Dill, minced |
| 2 1/4 |
lb |
Beets, peeled and chopped |
| 1 |
c |
Celery, chopped |
| 1 |
c |
Carrots, chopped |
|
|
Salt |
|
|
Pepper |
| 3 |
tb |
Red Wine Vinegar |
| 5 |
tb |
Sugar |
|
|
Sour cream |
|
|
Fresh Dill Sprigs |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add garlic and saute
30 seconds. Add onion and cook until translucent, stirring occasionally,
about 8 minutes. Add both stocks and minced dill and bring to a boil. Add
beets, celery and carrots and cook until vegetables are tender, stirring
occasionally, about 25 minutes. Season soup with salt and pepper. Add
vinegar and sugar. Taste and add more vinegar or sugar as desired. Ladle
into bowls. Top with a dollop of sour cream and garnish with dill.
Source: Gourmet Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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