Recipes Mini Chilled Beet Soups Be the first to rate & review! More Cocktail Party Recipes By David Waltuck and Karen Waltuck Updated on December 15, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 4 hrs Yield: 12 Ingredients 3 large beets (1 1/2 pounds), quartered 2 quarts chicken stock 1 medium onion, coarsely chopped 2 garlic cloves, coarsely chopped 1 tablespoon red wine vinegar 1 tablespoon balsamic vinegar Salt and freshly ground pepper crème fraîche and small dill sprigs, for garnish Directions In a large saucepan, combine the beets, stock, onion, garlic, wine vinegar and balsamic vinegar; bring to a boil. Reduce the heat to moderate and simmer until the beets are tender, 45 minutes. Strain the soup in a colander set over a large heatproof bowl. Let the vegetables cool slightly, then peel the beets and cut them into chunks. Transfer the beets, onion and garlic to a blender. Add 2 cups of the cooking liquid and puree until silky. Stir the puree into the remaining cooking liquid; season with salt and pepper. Chill for at least 3 hours. Serve in small cups, garnished with dollops of crème fraîche and dill sprigs. Make Ahead The soup can be refrigerated for up to 2 days. Rate it Print