Blazing Beet Soup

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   1.

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   Place the beets in a heavy pot and cover with broth.

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   Bring to a boil, partially covered.

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   Reduce the heat to medium; simmer for 45 minutes or until the beets are tender.

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   Remove the beets to a bowl with a slotted spoon.

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   2.

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   When the beets are cool enough to handle, slip off the skins and cut beets into pieces.

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   Pour the broth through a fine strainer into another pot to remove any particles.

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   3.

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    Puree the beets in batches in the bowl of a food processor, adding the broth and water through the feed tube.

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    Remove to a bowl.

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    Add the lemon juice until the right balance of sweet and sour is achieved.

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    Season with salt.

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    4.

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    Serve soup in small portions, dolloped with sour cream.

* Per serving · 4 servings · Values may vary.

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