Source: dLife

Classic beet soup with of dill, red wine vinegar, and sour cream.

Servings

6 fresh whole beets , cooked, peeled (or 30 oz canned, drained)
3.25 cup low sodium vegetable broth
4 tbsp red wine vinegar (or balsamic vinegar)
0.75 cup fresh dill weed , chopped
0.33 medium cucumber , peeled and seeded
4 oz fresh dill weed , 4 sprigs (for garnish)
0.5 cup sour cream
8 tsp sour cream (for garnish)

1 Cut beets into 2" cubes.
2 In food processor or blender, purée beets, cucumber, broth, vinegar, dill, and salt until smooth.
3 Spoon mixture into bowls. One tablespoon of sour cream can be stirred into each bowl or placed as a dollop on top.
4 Garnish with dill sprig.

This soup can be served at room temperature, hot, or cold.