'500 g cooked beets, peeled and cut into cubes'
'400 g peeled potatoes, cut into cubes'
'2 tablespoons unsalted butter or margarine'
'1 small onion, finely chopped'
'5 cups chicken broth'
'Salt and pepper to taste'
'500 g cooked beets, peeled and cut into cubes'
'400 g peeled potatoes, cut into cubes'
'2 tablespoons unsalted butter or margarine'
'1 small onion, finely chopped'
'5 cups chicken broth'
'Salt and pepper to taste'
'Melt the butter or margarine in a saucepan'
'Add the onion, beets, and potatoes
Cook over medium heat for 5 minutes, stirring occasionally'
'Add the chicken broth, seasonings, let it simmer, reduce the heat, and cover the pan'
'Simmer for 45 minutes'
'Strain the soup through a fine-mesh sieve or puree in a blender'
'To freeze: place in an airtight container, let cool, cover, and seal tightly'
'Put in the freezer'
'To serve: remove from the freezer and refrigerate overnight
Reheat in a saucepan'
'Taste and adjust seasoning as needed'
'Serve hot in individual bowls and garnish each with 1 tablespoon sour cream'
