I eat this soup year round, but it is especially refreshing on a hot summer day.
This is a light and very low calorie soup, especially if you substitute the sour cream with low fat yogurt. The lemon juice and zest add a brightness of flavor.
- 3 large beets
- 1 - 32 oz. box of chicken stock
- 2 - 32 oz. boxes filled with cold water
- 2 T. Better than bullion chicken base, (or 4 bullion cubes)
- 2 lemons, juiced and zested
- 5 cloves garlic mashed
- 3-4 tsp. sugar
- 3 T. seasoned rice vinegar
- 2 T. plain yogurt, (or sour cream)
Fresh dill, (or 1/2 tsp. dried dill), and salt to taste.
1/4 tsp. fennel seed bouquet garni, (optional)
Peel beets and chop into 3/8" small squares.
Place beets, mashed garlic and bullion into a large pot. Cover with the chicken stock and water and bring to a boil. Reduce heat, cover and simmer until beets are fully cooked, (about 40 min.).
Remove from heat and stir in sugar, vinegar, lemon juice and zest.
Add dill to taste, cover and chill for at least 2 hrs. Adjust taste after soup has chilled... may need a bit more lemon juice, sugar, salt, or vinegar to round out the taste. Because the beets vary in size and sweetness, I always have to adjust these ingredients. The soup should have a nice balance of tang with a slight undertone of sweetness to mellow it out. I also wrap 1/4 tsp. of fennel seeds in a small amount of cheese cloth to add to the soup when cooking. The fennel seeds give the broth depth and imparts a sweet and savory flavor that I love. Remove the seed bag after cooking for 10 min. in soup and before chilling.
Serve garnished with a dollop of plain yogurt and a light sprinkle of fresh dill.