Sauté onions, bay leaves, and garlic until light brown - 4-5 minutes. Add beets, carrots, potatoes, salt & pepper, and stock. Cover and bring to a boil. Reduce heat and simmer 35-40 minutes, until beets are soft. Remove bay leaves. Blend in blender, in batches until smooth. Return to pot, reheat and add chili powder, lemon juice, and more salt and pepper, if necessary. Serve
in bowls topped with some sour cream.
From: neescandinaviancooking.com with Andreas Viestad, 2/5/14
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 346mg||12 %|
|Potassium 1431.6mg||38 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 44.7g|
|Protein 7.4g||11 %|
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Calories per serving: 258
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