Recipe: Cold Beet Soup
from Prevention magazine
Cold Beet Soup
- 4 med diced cooked beets
- 2 cups water
- 2 tbsp sour cream
- 1 tbsp drained prepared horseradish
- 2 tsp fresh dill
- 1 tbsp sour cream
- dill sprig
DIRECTIONS
- Blend together 4 med diced cooked beets, 2 cups water, 2 Tbsp sour cream, 1 Tbsp drained prepared horseradish, and 2 tsp fresh dill. Season to taste. (Makes 3 1/2 cups.)
- Pour into 4 serving bowls and top each with 1 Tbsp sour cream and a dill sprig.