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Ingredientes
- 3 Tbsp. Butter
- 3 x Cloves Garlic, chopped
- 1 c. Onion, minced
- 6 c. Beef Stock
- 6 c. Chicken Stock
- 1 Tbsp. Fresh Dill, chopped
- 2 1/4 lb Beets, peeled and minced
- 1 c. Celery, minced
- 1 c. Carrots, minced Salt Pepper
- 3 Tbsp. Red Wine Vinegar
- 5 Tbsp. Sugar Lowfat sour cream Fresh Dill Sprigs
Direcciones
- Heat butter in heavy large saucepan over medium heat. Add in garlic and saute/fry 30 seconds. Add in onion and cook till translucent/soft, stirring occasionally, about 8 min. Add in both stocks and chopped dill and bring to a boil. Add in beets, celery and carrots and cook till vegetables are tender, stirring occasionally, about 25 min. Season soup with salt and pepper. Add in vinegar and sugar. Taste and add in more vinegar or possibly sugar as desired. Ladle into bowls. Top with a dollop of lowfat sour cream and garnish with dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 12 servings | |
| Calories 99 | |
| Calories from Fat 30 | 30% |
| Total Fat 3.41g | 4% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 656mg | 27% |
| Potassium 417mg | 12% |
| Total Carbs 13.7g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 10.2g | 7% |
| Protein 3.81g | 6% |
