- 2 pounds beets, peeled and grated
- 1 large white onion, thinly sliced
- 4 cups stock
- 1/4 cup plus 2 tablespoons (from about 4 lemons) lemon juice
- 2 tablespoons dill
- 2 tablespoons parsley
- 1 cup sour cream
How to make this recipe
In a large saucepan, add the beets, onion and stock and cook over medium heat until the beets are tender, about an hour. Add lemon juice and stir. Let cool, then transfer to a container and place in the refrigerator for at least two hours. Garnish with dill, parsley and sour cream. Serve.
The soup can be refrigerated for up to three days. Finish with the herbs and sour cream only when serving—and serve straight from the refrigerator.