3 tablespoon(s) Lemon juice
1 1/2 quart(s) Beef stock
1 tablespoon(s) Butter
1 pound(s) Fresh beets, peeled and shredded
2 Onions, medium, diced
1/2 Cabbage head, shredded
1 Bay leaf
1 1/2 tablespoon(s) Dill, fresh, chopped
to taste Black pepper
1 cup(s) Sour cream or creme fraiche, for garnish
1/2 cup(s) Dill sprigs, fresh, for garnish
1. In a large pot, melt butter in oil; saut; beets, onions, and
cabbage until soft. Add stock and bay leaf, and bring to a boil; reduce
heat to a simmer, and cook 15 minutes. Remove from heat.
2. With a hand blender, or in a food processor, in small batches,
purée soup. Strain through a medium sieve.
3. Add lemon juice and chopped dill, and mix well. Adjust seasoning
to taste, with salt and black pepper. Let soup chill in refrigerator
4. When thoroughly chilled, taste soup for seasoning once again (cold
dulls flavors? a well-seasoned hot dish requires additional seasoning
cold.) Adjust seasoning with lemon juice, salt, and black pepper.
Serve in chilled bowls, garnished with sour cream and fresh dill sprigs.