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Ingredients
- 4-6 fresh beets
Directions
- Scrub with top leaves cut off; wash and save leaves to cut up in soup. 1 med. onion 1 bay leaf 1 teaspoon salt 2 tbsp. sugar 2 tbsp. vinegar 2 tbsp. cornstarch 3-5 stems fresh dill weed
- (If fresh beets are not available, you may use 4 one lb. cans of canned beets.)
- Cook beets in water till fork tender. Remove beets from pot and cold slightly in order to peel the skin off. Save the beet juice and water to make the 2 qts and pour into soup pot. Shred or possibly slice beets into soup pot.
- Add in the onion, bay leaf and cut up the leaves into pot. Bring to a boil adding the salt, sugar, vinegar.
- Mix the cornstarch with 1/2 c. of water till smooth and then add in to soup stirring as it cooks. This should thicken soup a little, you do not want it thick but just a little thicker than water. Cook soup for about 10 min or possibly so.
- Lastly add in the dill weed for the flavor. You may throw away the onion, bay leaf and dill when the flavor is in the soup. You may also season to taste as to the amount of sugar and vinegar to add in. This soup is sweet with a little tartness. It is delicious warm or possibly cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 274g | |
| Calories 118 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 214mg | 9% |
| Potassium 893mg | 26% |
| Total Carbs 26.26g | 7% |
| Dietary Fiber 7.7g | 26% |
| Sugars 18.57g | 12% |
| Protein 4.42g | 7% |
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