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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beet Soup with Dill

Source: dLife

Beet Soup with Dill, served warm or cold.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	80.3

Total Carbs	14.1 g

Dietary Fiber	3.7 g

Sugars	8.8 g

Total Fat	0.4 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	421.9 mg

Protein	2.3 g

Sodium	118.7 mg

Dietary Exchanges 0.4 Fat, 2.1 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

12.0
12 each fresh whole beets 3.0
3 cup cold water 3.0
3 each low sodium bouillon cube 1.0
1 cup cold water 0.75
0 3/4 cup Wine, red, Sangiovese, 5 fl ounce serving 2.0
2 tsp dried dill weed 0.6667
0.6667 tbsp red wine vinegar 1.0
1 pinch salt and pepper 1.0
1 each fresh lemons 1.0
1 tsp fresh chives

Directions

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