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Ingredients

How to make it

  • Cut stems/leaves off beets but leave on skins and cover with water ( add a splash of vinegar so beets remain red ) and cook about an hour until tender.
  • Drain and peel off skins ( slips off easily ) under running cold water.
  • Coarse shred beets by hand into a soup pot.
  • Cover with the 5 cups of water. Add citric acid, vinegar ( or lemon juice ) along with sugar to make a sweet and sour taste as desired.
  • Add a bit of powdered chicken bouillon if desired.
  • Normally equal quantities of sweet and sour OR 1 part sugar to 1/2 part sour should give the desired taste you want.
  • Heat and stir to dissolve sugar and let soup simmer a few minutes to blend flavors.
  • Remove from heat and cool and chill well.
  • To serve one may stir in some sour cream into the soup ( it becomes a vivid pink!!) or just dollop sour cream onto individual portions
  • Or garnish with chopped chives sour cream, or perhaps a hot boiled potato into the cold soup!

Reviews & Comments 3

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  • gabe 5 years ago
    Have you every tried this using "sour beets" beets that have been pickled? I'm trying to find a good recipe that uses them as I have just pickled some beets.
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    " It was excellent "
    notyourmomma ate it and said...
    Yummy, love the sour salt. Can't quite get the taste right without it. Perfection.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love this stuff.
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