Ingredients

The following ingredients have 4 Servings
  • 2 large beets (cut into match sticks)
  • 4 cups (1 litre) vegetable stock
  • 1 clove garlic (minced or crushed)
  • 1 teaspoon granulated sugar
  • 1 tablespoon lemon juice
  • salt and pepper
  • dill or parsley (to garnish)

Instruction

  • Heat oven to 350°F (175°C) degrees. Wrap each beet in foil and roast for about 45 minutes.
  • When beets are cooked, let them chill then peel and slice to julienne.
  • In a pot, bring the vegetable stock to a boil, add the minced garlic along with the beets, sugar, lemon juice, salt and pepper. Let it simmer for 15 around minutes.
  • Serve warm over cooked potatoes or with toasted bread, top with sour cream (smetana) and garnish with dill or any greens. The soup can also be served cold.