Steps:
- Peel the beets and the onions. Cut them into chunks, and toss them together in a large soup pot. Pour in about 2 quarts of water, or enough to cover the vegetables by an inch or so. Add the garlic, sugar, and salt and freshly ground pepper to taste. Bring to a boil, skimming the surface of any impurities that rise. Lower the heat, cover, and simmer for about an hour, or until the beets are cooked.
- When the soup has cooled off, ladle the vegetables and some of their broth into a blender, and purée to the consistency of a thick soup. Stir in the vinegar. Adjust the thickness and seasoning of the soup to your taste, adding more beet broth if you want a thinner soup. Serve cold in soup bowls with a dollop of the sour cream, crème fraîche, or yogurt and a sprinkle of the dill, chervil, or mint.
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