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Beet Soup with Dill
Source: dLife

Beet Soup with Dill, served warm or cold.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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

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