2 Servings 60 min Cook
5 Beet (2" dia) Beets
1/4 Cup, chopped Onions
2 Clove Garlic
2 Cup Organic Vegetable Stock
3 Small (6-3/8" long) Cucumber
1/2 Cup sprigs Dill
2 Tbsp Red Wine Vinegar
1/2 Tsp Salt
1/4 Tsp Pepper
Place beets in a medium pot and cover with water.
Bring to a boil.
Turn heat down to low and simmer until fork tender all the way through, about 45- 60 minutes.
Chill beets and their cooking liquid.
Once beets are cold, slip off their skins using your hands.
Slice and place all but one of the beets in a blender with the veggie stock.
Add the half of the chopped onion, garlic cloves, all of the sliced cucumber except for one, salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish).
Blend until very smooth.
Taste and adjust salt and vinegar.
Place in the refrigerator until ready to serve.
Prep the garnishes.
Finely dice remaining beet, cucumber, and chop the remaining dill.
Pour chilled beet soup (the colder it is, the better) into bowls.
Top with with the garnishes.