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Chilled Baby Beet Soup with Raspberry Vinegar, Dill and Sour Cream

4 to 6 servings
Soups

Characteristics

No Added Sugars Vegetarian

Nutritional Facts Per Serving

42
Calories
1.5 g
Protein
8.6 g
Carbs
1.1 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 42
  • Fat 0.6 g
    • Saturated   0.3 g
    • + Trans 
  • Cholesterol 1 mg
  • Sodium   271 mg
  • Carbohydrate 8.6 g
    • Fibre   1.1 g
    • Sugars  
  • Protein 1.5 g
    • Vitamin A 1 %
    • Vitamin C 7 %
    • Calcium 3 %
    • Iron 6 %

Method

Place the beets and their juice in a food processor; puree. Transfer to a bowl; whisk in the vinegar, horseradish, chopped dill, salt and white pepper. Chill soup in the fridge at least 2 hours. Give the soup a stir. Ladle into chilled bowls. Top with a dollop of sour cream; garnish with dill sprigs.

Serving Suggestions

Serve this soup with dense, dark rye bread, or Scandinavian-style flat bread or crackers, such as Wasa Bread. You find the latter in the aisle crackers are sold.

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