1 can (8 ¼ ounces ) sliced beets undrained
2 tablespoons lemon juice
1 cup canned reduced sodium chicken broth
2 tablespoons chopped yellow onion
¾ cup sour cream divided
2 teaspoons sugar, or to taste
½ teaspoon dill weed
Salt to taste
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Using a food processor or electric blender, purée sliced beats with their liquid for one minute.
Add broth ½ cup sour cream, onion, Lemon juice, dill and sugar to the beets. Season with salt and purée the mixture until it is smooth, stopping occasionally to scrape the sides of the container with a rubber spatula.
Pour the soup into a medium-size sauce pan and heat gently over medium heat until it is hot but not boiling, about five minutes. Label the soup into bowls and swirl and dollop of the remaining sour cream into each serving.
Cuisine Writer
