Blazing Beet Soup Recipe
- 8 medium-sized beets, scrubbed
- 8 cups vegetable or defatted chicken broth (fresh or canned)
- 2 cups water
- 3 tablespoons fresh lemon juice
- Salt, to taste
- 1/2 cup sour cream or crème fraîche (for garnish)
- Place the beets in a heavy pot and cover with broth. Bring to a boil, partially covered. Reduce the heat to medium; simmer for 45 minutes or until the beets are tender. Remove the beets to a bowl with a slotted spoon.
- When the beets are cool enough to handle, slip off the skins and cut beets into pieces. Pour the broth through a fine strainer into another pot to remove any particles.
- Puree the beets in batches in the bowl of a food processor, adding the broth and water through the feed tube. Remove to a bowl. Add the lemon juice until the right balance of sweet and sour is achieved. Season with salt.
- Serve soup in small portions, dolloped with sour cream.
