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
0.5 cup sour cream
4 tbsp Vinegar, red wine (or balsamic vinegar)
0.75 cup fresh dill weed , chopped
0.75 tsp salt
0.33 cup Cucumber, with o skin, fresh, sliced , peeled and seeded
2 oz fresh dill weed , 4 sprigs (for garnish)

1 Cut the beets into rough, 2-inch cubes.
2 Using a food processor or blender, puree beets, 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 cucumber and dill sprig.

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