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Categories:Viewed: 22 - Published at: 6 years ago
Ingredients
- 1 large bunch beets (about 8 to 10 beets)
- 2 qt. water
- 1 tsp. parsley
- 1 small onion (whole)
- salt and pepper to taste
- 1 Tbsp. vinegar
- 1 Tbsp. lemon juice
- 1/2 c. sour cream
Method
- Cook beets until tender.
- Peel and slice beets.
- In large pot, put water, cooked beets, parsley, onion and salt and pepper to taste.
- Simmer about 1 hour.
- Toward end of cooking time, add vinegar and lemon juice.
- Remove the onion.
- Sieve out the vegetables.
- Then process the vegies in a blender with some of the liquid.
- Add sour cream.
- Combine sour cream and veggies with the rest of the liquid and refrigerate overnight.
- Serve cold with small hot new potatoes placed in the bowl of soup and with a dollop of sour cream on top.
- Delicious!
- Great for a guest luncheon!
