Chilled Beet Soup - beets

Method

• Trim beet greens at the base of the beet.
• Bring a large pot of water to a boil and add the beets.
• Reduce the heat and cook, uncovered, at a low boil until tender, 30 to 40 minutes.
• Test the beets by inserting a paring knife or skewer.
• If there is no resistance, they are ready to be drained.
• Drain when tender and allow to cool or run them under cold water to cool them quickly.
• Peel, cut into large pieces, and set aside.
• Heat oil in a small saute pan, add the onion and 1/4 teaspoon salt, cook until tender, about 7 minutes.
• Add the garlic and cook for 2 more minutes.
• Combine the onion/garlic and beets in a blender or food processor.
• Add 2 cups stock and puree until smooth.
• Add water 1 cup at a time until desired consistency, being careful not to make soup too thin.
• Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons vinegar, 1 teaspoon salt, and a few pinches of pepper.
• Season if needed with lemon juice, vinegar, salt and pepper.
• Chill the soup, ladle into bowls.
• Garnish each with a swirl of sour cream and a sprinkle of dill