Pescatarian Gluten Free Chilled Beet Soup
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Learn more āIngredients
4 servings
- 1 Ā½ lb beets (about 4 medium), peeled and cut into 1-inch chunks
- 1 medium yellow onion, roughly chopped
- 2 cloves garlic, smashed
- 1 tbsp olive oil
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper
For serving
- Ā½ cup sour cream, for serving
- 2 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- 2
Add the beets and chicken broth to the saucepan. Bring to a boil over high heat, then reduce to a steady simmer. Cook, partially covered, until the beets are completely tender and yield easily when pierced with a fork, 30 to 35 minutes.
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