The Best Beet Soup

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   1. Saute the onion in water in a large saucepan, covered, for 5 minutes, without browning. 2. Add the potatoes and enough water to cover them, and cook covered and gently for a further 5-10 minutes.

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   3. Add the beets. Bring to a simmer for 20 min., until the potatoes and beets are tender.

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   4. Puree the soup in a blender or food processor, add the lemon zest and juice, dill and seaweed.

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   5. Serve or chill until ice cold. Delicious either way.

* Per serving · 4 servings · Values may vary.

No additional tips available.