Yield: 12 servings
|3||Cloves Garlic, minced|
|1 cup||Onion, chopped|
|6 cups||Beef Stock|
|6 cups||Chicken Stock|
|1 tablespoon||Fresh Dill, minced|
|2¼ pounds||Beets, peeled and chopped|
|1 cup||Celery, chopped|
|1 cup||Carrots, chopped|
|3 tablespoons||Red Wine Vinegar|
|Fresh Dill Sprigs|
Melt butter in heavy large saucepan over medium heat. Add garlic and saute 30 seconds. Add onion and cook until translucent, stirring occasionally, about 8 minutes. Add both stocks and minced dill and bring to a boil. Add beets, celery and carrots and cook until vegetables are tender, stirring occasionally, about 25 minutes.
Season soup with salt and pepper. Add vinegar and sugar. Taste and add more vinegar or sugar as desired. Ladle into bowls. Top with a dollop of sour cream and garnish with dill.
Source: Gourmet Magazine