Simple Beet Soup
Servings: 4 servings
Ingredients
- 4 small beets about 1 lb (450g)
- 5 cups chicken broth 1250 ml
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 3/4 teaspoon sugar
- 1/4 teaspoon marjoram
- 2 tablespoons chopped dill
- salt and pepper to taste
- sour cream to serve
Instructions
- Wrap the beets in aluminum foil and bake at 400°F (200°C) for about 45 minutes to 1 hour 30 minutes (45 minutes for small beets, 1 hour for medium, 1 hour 30 mins for large beets) or until they can be easily pierced with a fork.
- When the beets are done, unwrap them and set aside until cool enough to handle. Peel the beets, cut them into quarters, then into 1/4-inch (5mm) slices.
- Add the beets, chicken broth, garlic clove pressed through a garlic press, and vinegar into a medium pot. Bring to boil then reduce the heat to low and simmer for 15 minutes.
- Take the pot off the heat. Add sugar, lemon juice, marjoram, and dill. Season the soup with salt and pepper.
- Serve the soup with a dollop of sour cream and enjoy!
Notes
- Use chicken broth for this soup or if you have a good quality beef broth, use half chicken broth and half beef broth. I don't recommend using vegetable broth - I have tried it and the soup was too plain in flavor. You really need to have a good flavorful base for this soup since it has so few ingredients.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 105kcal