Simple Beet Soup

Ingredients

• 4 small beets (about 1 lb (450g))
• 5 cups chicken broth (1250 ml)
• 1 clove garlic
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 3/4 teaspoon sugar
• 1/4 teaspoon marjoram
• 2 tablespoons chopped dill
• salt and pepper (to taste)
• sour cream (to serve)

Instructions

1. 1

   Wrap the beets in aluminum foil and bake at 400°F (200°C) for about 45 minutes to 1 hour 30 minutes (45 minutes for small beets, 1 hour for medium, 1 hour 30 mins for large beets) or until they can be easily pierced with a fork.

2. 2

   When the beets are done, unwrap them and set aside until cool enough to handle. Peel the beets, cut them into quarters, then into 1/4-inch (5mm) slices.

3. 3

   Add the beets, chicken broth, garlic clove pressed through a garlic press, and vinegar into a medium pot. Bring to boil then reduce the heat to low and simmer for 15 minutes.

4. 4

   Take the pot off the heat. Add sugar, lemon juice, marjoram, and dill. Season the soup with salt and pepper.

5. 5

   Serve the soup with a dollop of sour cream and enjoy!