Creamy beet soup
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Photo, Roberto Caruso
Ingredients
3 medium beets, peeled and cut into bite-sized pieces
900-mL carton vegetable broth
1/4 cup sour cream
dill
Instructions
COMBINE beets with vegetable broth in a large saucepan.
BOIL, then reduce heat and cook until beets are tender, about 25 min.
PURÉE with sour cream.
GARNISH with dill and sour cream.
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