This rich red nectar may be eaten hot or cold. I serve it in a demitasse or other small cup. Scrub the beets well before cooking. Taste as you prepare the soup, because getting the right balance of sweet and sour is important.

　　

Ingredients

Makes 8 servings

　　8 medium-sized beets, scrubbed

　　8 cups vegetable or defatted chicken broth (fresh or canned)

　　2 cups water

　　3 tablespoons fresh lemon juice

　　Salt, to taste

　　1/2 cup sour cream or crème fraîche (for garnish)

　　

Step 1

1. Place the beets in a heavy pot and cover with broth. Bring to a boil, partially covered. Reduce the heat to medium; simmer for 45 minutes or until the beets are tender. Remove the beets to a bowl with a slotted spoon.

　　

Step 2

2. When the beets are cool enough to handle, slip off the skins and cut beets into pieces. Pour the broth through a fine strainer into another pot to remove any particles.

　　

Step 3

3. Puree the beets in batches in the bowl of a food processor, adding the broth and water through the feed tube. Remove to a bowl. Add the lemon juice until the right balance of sweet and sour is achieved. Season with salt.

　　

Step 4

4. Serve soup in small portions, dolloped with sour cream.

　　

Nutrition Per Serving

Per serving: 75 calories

　　8g carbohydrates

　　3g protein

　　3g fat

　　6mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.