Melt butter in heavy large saucepan over medium heat. Add garlic and saute 30 seconds. Add onion and cook until translucent, stirring occasionally, about 8 minutes. Add both stocks and minced dill and bring to a boil. Add beets, celery and carrots and cook until vegetables are tender, stirring occasionally, about 25 minutes. Season soup with salt and pepper. Add vinegar and sugar. Taste and add more vinegar or sugar as desired. Ladle into bowls. Top with a dollop of sour cream and garnish with dill. Source: Gourmet Magazine
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|Serving Size: 1 Serving (874g)|
|Recipe Makes: 12|
|Calories from Fat: 59 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 15.2mg||5 %|
|Sodium 1392.9mg||48 %|
|Potassium 1507.4mg||40 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 38.7g|
|Protein 17.4g||25 %|
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Calories per serving: 291
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