Directions:
- Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic. Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.
- Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.92 Kcal (2449 kJ) | ||
| Calories from fat | 33.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 6% | |
|---|---|---|---|
| Cholesterol | 11.03mg | 4% | |
| Sodium | 5525.48mg | 230% | |
| Potassium | 3712.03mg | 79% | |
| Total Carbs | 123.11g | 41% | |
| Sugars | 88.58g | 354% | |
| Dietary Fiber | 28.91g | 116% | |
| Protein | 29.27g | 59% | |
| Vitamin C | 89.5mg | 149% | |
| Iron | 9.2mg | 51% | |
| Calcium | 688.7mg | 69% | |
| Amount Per 100 g | |||
| Calories | 19.33 Kcal (81 kJ) | ||
| Calories from fat | 1.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 6% | |
|---|---|---|---|
| Cholesterol | 0.36mg | 4% | |
| Sodium | 182.65mg | 230% | |
| Potassium | 122.7mg | 79% | |
| Total Carbs | 4.07g | 41% | |
| Sugars | 2.93g | 354% | |
| Dietary Fiber | 0.96g | 116% | |
| Protein | 0.97g | 59% | |
| Vitamin C | 3mg | 149% | |
| Iron | 0.3mg | 51% | |
| Calcium | 22.8mg | 69% | |
* 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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