1. Using a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add onion, salt and 2 1/2 quarts (10 cups) water. Place over high heat to bring to a boil, then reduce heat to low and simmer until onion is tender, about 40 minutes. Add sugar and lemon juice, and simmer for 10 minutes.
2. Remove onion and discard. Pour soup into a heatproof container and allow to cool to room temperature. Adjust salt, sugar and lemon juice to taste. Cover and refrigerate overnight. Serve chilled, with chilled boiled potatoes added to soup, if desired. Garnish with a dollop of sour cream or yogurt.
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|Serving Size: 1 recipe (324g)|
|Recipe Makes: 0|
|Calories from Fat: 147 (26%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 39.2mg||12 %|
|Sodium 86.2mg||3 %|
|Potassium 578mg||15 %|
|Total Carbohydrate 103.1g||30 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 98.6g|
|Protein 9.9g||14 %|
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Calories per serving: 562
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