Chilled Cream of Beet Soup

A creamy chilled version of borscht that is the perfect starter for summer meals. This reminds me of my Polish grandmother's version of a clear beet broth with sliced fresh cooked beets topped with sour cream.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  cup sour cream
• 1  cup  cooked beet, sliced or diced (reserve 1 cup beet liquid)
• 1⁄4 small onion, chopped
• 1⁄2 teaspoon salt
•  Tabasco sauce
• 1  slice lemon, peeled,1 inch thick

• Garnish

•  sour cream
•  chopped fresh chives

Directions

1. Place all ingredients (except garnish) in a blender, blend until smooth and chill.
2. Serve in coffee or tea cups and garnish with a dab of sour cream and sprinkle with chives.