Active Time
15 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4

How to Make It

Step

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. Garnish with dill, parsley and sour cream. Serve.

Make Ahead

The soup can be refrigerated for up to three days. Finish with the herbs and sour cream only when serving.

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