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Garden Beet Soup Recipe

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Make this at the height of summer, when markets and gardens are full of ......
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Servings:
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Ingredients
  • 4 medium beets, about 1 pound
  • 1 large carrot
  • 2 cloves garlic
  • 3 cups chicken stock or water
  • 1 lemon, juiced
  • 1 teaspoon salt, or to taste
  • freshly ground black pepper, to taste
  • 1/2 cup sour cream or plain yogurt
  • 2 tablespoons chopped fresh dill leaves (optional, but good)
Container: saucepan
Directions
PREP
10 mins
COOK
10 mins
READY IN
20 mins
  • Peel and grate beets and carrot. Press or mince garlic. Add to saucepan with broth or water and simmer until all vegetables are tender, about 10 minutes.
  • Add lemon juice, salt and pepper. Chill, if serving cold.
  • When ready to serve, top with sour cream and dill, if using.
Make this at the height of summer, when markets and gardens are full of lusciously ripe vegetables. Simple and earthy, whether eaten hot or cold, and a treat on a sweltering August day. Make extra and freeze to serve hot when the days are cold.
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