Summer Beet Soup
11 ingredients
1 steps
Ingredients
- 1 bunch fresh beets (about 4 medium)
- 1 medium potato
- 1 bay leaf
- 1 or 2 cloves garlic
- 1 cup sour cream or plain yogurt
- 1/2 of a small onion, raw
- Juice of 1 lemon
- 1/4 cup packed fresh dill and fresh parsley
- 1 tsp salt
- pepper to taste
- 1 cup ice
Directions
-
1{"0":"Put beets (whole or halved) into a saucepan with their skins on. Add the potato, bay leaves, and garlic, and add water to just cover. Boil until beets are cooked through, about 30 minutes. A knife should be able to be pushed into the beets with little resistance, like a cooed potato. Once done, set the pot into the fridge to cool.","2":"Once beets are cooled, take them out of the pot and rub the skins off with a paper towel. It's much easier to rub them off at this point than to peel them before cooking.","4":"Add beets, potatoes, garlic, and 1-cup of the cooking liquid to a blender. Add remaining ingredients and blend until smooth. Serve immediately or chill. Serve as-is or with a dollop of sour cream and a garnish of chopped dill."}
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