Beet Soup
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 3 cups chicken broth
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 4 medium cooked beets, peeled and halved
  • 1 medium potato, peeled and halved
  • 1 bay leaf
  • 1 tsp lemon juice
  • 2 tbsp sour cream
  • 2 tbsp milk
  1. Heat the olive oil in a skillet and add the onions. Cook until soft, about 7 minutes.
  2. Add the remaining ingredients, except for the sour cream and milk, and bring to a boil. Cover, lower the heat and simmer for 20 minutes until potato is soft.
  3. Bring to room temperature and purée in a blender until smooth.
  4. Add the sour cream and milk to a squeeze bottle and shake well. Drizzle over the soup before serving warm.
Makes 4 cups
Recipe by My San Francisco Kitchen at