Post by chief_cook2 on Mar 25, 2003 10:11:09 GMT -6
Prep: 15 min, Cook: 35 min.
For 4 Servings:
1 Tbs. unsalted butter
1 clove garlic, minced
1/2 cup onion, chopped
1 quart plus 2 cups vegetable stock
1 tsp. dill, or 1 Tbs. fresh, minced
1 lb. beets, peeled and chopped
1/2 cup celery, chopped
1/2 cup carrots, peeled and chopped
1-1/2 Tbs. red wine vinegar
1 Tbs. sugar
1/4 cup nonfat sour cream
Melt butter in a heavy non-reactive saucepan over medium heat. Sauté garlic and onion 8 minutes, stirring frequently, until onion is translucent. Stir in stock and dill. Increase heat to medium high and bring to a boil. Add beets, celery and carrots and simmer over medium heat about 25 minutes, stirring occasionally, until vegetables are tender. Stir in vinegar, sugar and salt and pepper to taste. Serve soup with a dollop of sour cream.