Summer Beet Soup

1. 1

   Put beets (whole or halved) into a saucepan with their skins on. Add the potato, bay leaves, and garlic, and add water to just cover. Boil until beets are cooked through, about 30 minutes. A knife should be able to be pushed into the beets with little resistance, like a cooed potato. Once done, set the pot into the fridge to cool.

2. 2

   Once beets are cooled, take them out of the pot and rub the skins off with a paper towel. It's much easier to rub them off at this point than to peel them before cooking.

3. 3

   Add beets, potatoes, garlic, and 1-cup of the cooking liquid to a blender. Add remaining ingredients and blend until smooth. Serve immediately or chill. Serve as-is or with a dollop of sour cream and a garnish of chopped dill.

No additional tips available.