In a heavy saucepan cook onion and celery in oil with sugar and salt and pepper to taste over moderately low heat, stirring, until softened and add beets, 1 tablespoon vinegar, and broth. Simmer mixture, covered, 35 to 40 minutes, or until beets are very tender. In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl. Chill soup, covered, at least 6 hours or overnight. Thin soup with ice water and season with additional vinegar and salt and pepper. Garnish soup with sour cream and chives. Makes about 7 cups. Gourmet August 1994
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|Serving Size: 1 Serving (1954g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 67 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 1837.7mg||63 %|
|Potassium 1605mg||42 %|
|Total Carbohydrate 63.6g||19 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 54.9g|
|Protein 14.7g||21 %|
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Calories per serving: 367
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