There are a lot of things I like about this soup; it is flavorful and nutritious, it is both sweet and sour, it can be enjoyed either cold or hot and mostly I like the beautiful bright red color.

INGREDIENTS:

6 medium beets, oven roasted, trimmed, peeled and shredded

6 cups vegetable stock

1 clove of garlic

1 bay leaf

½ cup chopped parsley 

1-tablespoon sugar

2 tablespoon of lemon juice lemon juice

1 tablespoon red wine vinegar 

Sour cream

Fresh dill for garnish

Salt and freshly ground pepper to taste

STEPS:

In large pot over medium high heat, combine the stock, shredded beets, bay leaf, chopped parsley, minced garlic, sugar and cook for 20 to 25 minutes.

Remove from the stove, and then add the lemon juice, vinegar and season with salt and pepper.

Serve either cold or hot and garnish with sour cream and dill.