Source: dLife

Beet Soup with Dill, served warm or cold.

Servings

12 fresh whole beets , tops trimmed, scrubbed
3 cup cold water
3 low sodium bouillon cube , vegetable
1 cup cold water
0.75 cup Wine, red, Sangiovese, 5 fl ounce serving (or vegetable broth)
2 tsp dried dill weed
0.67 tbsp red wine vinegar
1 pinch salt and pepper
1 fresh lemons , sliced into 8 thin slices, as garnish
1 tsp fresh chives , finely chopped, as garnish

1 Pour 3 cups water into a large saucepan.
2 Add beets and bouillon cubes, and heat to boiling.
3 Reduce the heat and simmer, with a lid on, until the beets becomes soft, about 30-40 minutes.
4 Cool completely. Drain, saving the cooking liquid. Slip skins off of the beets, and chop up into 1-inch pieces.
5 Using the saved cooking liquid, and additional water, measure out 6 cups into a food processor.
6 Add beets, wine, and dill to the food processor and process until smooth.
7 Season with vinegar, salt, and pepper.
8 Heat soup and serve, or chill the soup and serve cold.
9 Garnish each with a slice of lemon and chives, if desired.

Canned beets can be used as a substitution for the fresh beets.