Red Beet Soup

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook beets 30 min or until tender. Keep water (broth).
  • Peel beets and julienne; return to pot.
  • Add sugar, salt, lemon juice to taste. Cool.
  • When ready to serve, add cucumber, scallions and one-half egg to each bowl.
  • Garnish with a dollop of sour cream, dill and parsley.
  • NOTE: You can use red wine vinegar instead of lemon juice.
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