Chilled Beet Soup

Ingredients 

4 Roasted Beets – medium to large size

2 cups of low sodium chicken broth  OR 
2 cups of vegetable broth 

1 green onion (white part only) chopped

Salt & pepper to taste

1 tsp lemon juice (or more to taste)

1 tbs pickled beet juice or 1 tbs sauerkraut

½ tsp dill seed

Directions

Wash beets and cut tops to 1”.  Place in a deep baking pan, lightly oiled, and sprinkle with salt & pepper. Add 1/4 cup of water.

Cover with foil and bake in 375F oven for about 40 minutes till soft when speared with a fork. 

Using a paper towel, rub the skins off.  Cut beets into quarters. 

Place in a sauce pan and add the broth, onion, salt, pepper and sauerkraut.  Heat through for about 10 minutes. 

Place in a blender and puree till smooth.  Chill overnight. 

Serve with a dollop of sourcream and fresh dill.

Variation:  Add ½ peeled and chopped English cucumber, to puree, 

1 celery (hearts) stick and leaves, and 1 TBS of balsamic vinegar