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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 367
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe
Be the first to review it!
There are no reviews yet. Be the first!