Dilled Beet Soup
Ready In: 54 mins
Serves: 8
Ingredients
- 12 medium beets, tops trimmed, scrubbed
- 3 cups water
- 2 -3 chicken bouillon cubes
- water
- 3⁄4-1 cup chicken broth
- 1 1⁄2-2 teaspoons dried dill weed
- salt and pepper (to taste)
- thin lemon slice (garnish)
- 2 -3 tablespoons red wine vinegar
Directions
- heat beets, 3 cups water and bouillon cubes to boiling in large saucepan; reduce heat and simmer, covered until beets are tender,30-40 minutes. drain, reserving cooking liquid. slip skins off beets and cut into quarters.
- add enough water to reserved cooking liquid to make 6 cups. process beets, wine, reserved cooking liquid, and dill weed in food processor or blender container until smooth. season to taste with vinegar, salt and pepper. serve warm or chilled; garnish each bowl of soup with a lemon slice.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off