Cold Beet Soup

Name: Cold Beet Soup
Yield: 4
Ingredients: 2 to 3 large beets with leaves; 1 medium onion; 5 cups of water; 2 chicken bouillon tablets; 1 large potato; 3 tablespoons of lemon juice; 1 tablespoon of vinegar; sour cream or natural yogurt

1
2 to 3 large beets with leaves
2
1 medium onion
3
5 cups of water
4
2 chicken bouillon tablets
5
1 large potato
6
3 tablespoons of lemon juice
7
1 tablespoon of vinegar
8
sour cream or natural yogurt

Ingredients

1
2 to 3 large beets with leaves
2
1 medium onion
3
5 cups of water
4
2 chicken bouillon tablets
5
1 large potato
6
3 tablespoons of lemon juice
7
1 tablespoon of vinegar
8
sour cream or natural yogurt

Directions

1
Choose the tenderest leaves and do not use coarse stems and roots
2
Wash the reserved leaves well
3
Grate the raw beets coarsely (you should obtain 5 to 6 cups)
4
Grate the onion coarsely
5
Mix with chopped leaves, grated beet, and place in a large pot
6
Add water and bouillon tablets and bring to a boil
7
Cover and cook for 15 minutes
8
Peel the potato and cut into 1 cm cubes; add to the soup and cook for another 15 minutes
9
Add lemon juice and vinegar
10
Refrigerate
11
Check seasoning
12
Cover and refrigerate until serving time
13
Can be stored in the refrigerator for up to a week
14
To serve, place in decorated bowls with a spoonful of sour cream or natural yogurt
15
Serves 4 to 6 people.