Recipe - Simple Beet Soup

PART A
1 lg Beet
1 Carrot
1 md Onion

PART B
3 cup Water
3 Vegetable bouillon cubes
2 teaspoon Wine vinegar
1/8 teaspoon Ground cloves
1/8 teaspoon Dill weed
1 Bay leaf
One fourth teaspoon Sugar
Pepper

PART C
One half Lemon ; juice of
Fat free sour cream for
garnish

Peel and coarsely chop part "A". Place vegetables in pot with part "B".
After cooking add part "C". Can be served hot or cold

Cover and cook 30 minutes or until vegetables are tender. Remove bay leaf
and puree in blender. Add lemon juice.

Place soup in bowls. Garnish each serving with sour cream
Serves 4 as a first course. (Has a gorgeous red color)

I cook beet greens like spinach. Select bright green leaves. Tear off the
tough leaf stem. Steam for 23 minutes. Posted to fatfree digest V97 #185
by eva deck edeck@gatecoms.gatecom.com on Aug 20, 1997