Chilled Beet Soup
This simple beet soup recipe avoids heating up your kitchen. It is a refreshing way to keep things cool during a hot summer evening.
Yield
6 servingsPrep
10 minCook
10 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beets
|
|
| 1 | quart |
water
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
sugar
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beets
|
|
| 0.9 | l |
water
|
*
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
sugar
|
|
| 79 | ml |
lemon juice
|
|
| 1 | x |
sour cream
|
*
|
Directions
Wash, scrape, and coarsely grate beets.
Place beets, water, salt, pepper, sugar, and lemon juice in a deep 2-quart, heat-resistant, non-metallic casserole.
Heat, covered, in Microwave Oven for 10 to 12 minutes or until beets are tender.
Chill soup for several hours or overnight.
Serve cold, garnished with dollops of sour cream if desired.
