Ingredients:
- salt , to taste
- juice of 1/2 lemon , or to taste
- freshly ground black pepper , to taste
Directions:
- Place the beets and potato in a saucepan, add water to cover, and add a scant tablespoon of salt. Bring to a boil, reduce to a simmer, and let simmer 35-40 minutes, or until the beets and potato are cooked through.
- With a slotted spoon, remove the beets and potato to a plate and set aside until cool.
- Meanwhile, strain the cooking liquid and let cool.
- Peel the beets and potato and combine with 2 cups cooled cooking liquid in a blender. Process until a smooth puree is achieved.
- Transfer the mixture to a pitcher and add enough cooking liquid, and additional water if necessary, until the desired consistency.
- Stir in the lemon juice and season with salt and pepper.
- Refrigerate until well-chilled.
- Pour the chilled soup into chilled shot glasses and add a few cubes of cucumber to each.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7.62 Kcal (32 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.03mg | 0% | |
| Potassium | 43.51mg | 1% | |
| Total Carbs | 1.64g | 1% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 0.34g | 1% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 3.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 37.53 Kcal (157 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 29.72mg | 0% | |
| Potassium | 214.38mg | 1% | |
| Total Carbs | 8.07g | 1% | |
| Sugars | 3.51g | 3% | |
| Dietary Fiber | 1.85g | 2% | |
| Protein | 1.69g | 1% | |
| Vitamin C | 4.6mg | 2% | |
| Iron | 15.1mg | 17% | |
| Calcium | 15.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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