 | | Directions |
- Peel and grate beets and carrot. Press or mince garlic. Add to saucepan with broth or water and simmer until all vegetables are tender, about 10 minutes.
- Add lemon juice, salt and pepper. Chill, if serving cold.
- When ready to serve, top with sour cream and dill, if using.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: saucepan
Servings: 4
|  | | Ingredients | | - | | 4 medium beets, about 1 pound |
| - | | 1 large carrot |
| - | | 2 cloves garlic |
| - | | 3 cups chicken stock or water |
| - | | 1 lemon, juiced |
| - | | 1 teaspoon salt, or to taste |
| - | | freshly ground black pepper, to taste |
| - | | 1/2 cup sour cream or plain yogurt |
| - | | 2 tablespoons chopped fresh dill leaves (optional, but good) |
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