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      RECIPE TITLE "Cold Beet Soup" Author: EthnicGrocer

    yields8 Servings difficultyeasy
    time Prep Time 25 Minutes + Cooking Time 15 Minutes plus Overnight Marination


    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 overnight.
    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.

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