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2 pounds beets
Wash and peel beets. Peel onion and garlic.
Put veggies, salt and water in a large pot. Simmer for one hour. Add sugar, lemon juice and sour salt. Cook an additional half hour. Cool. Discard onion and garlic.
Grate beets into soup. Serve chilled with sour cream and boiled potatoes, if desired.
Poster's Notes:
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: 59 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 600mg Sodium
1 large onion
1 large garlic clove
2 quarts water
2 teaspoons salt
4 tablespoons sugar; or more, to taste
1/4 cup lemon juice
1/2 teaspoon sour salt (citric acid); optional
This makes a very thick soup. If you don't like it that way, don't grate in all the beets. Use the sour salt if you like it very sour.
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1-1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates