Heat oven to 350°F (175°C) degrees. Wrap each beet in foil and roast for about 45 minutes.
When beets are cooked, let them chill then peel and slice to julienne.
In a pot, bring the vegetable stock to a boil, add the minced garlic along with the beets, sugar, lemon juice, salt and pepper. Let it simmer for 15 around minutes.
Serve warm over cooked potatoes or with toasted bread, top with sour cream (smetana) and garnish with dill or any greens. The soup can also be served cold.
- To help preserve the vibrant red color, add white 1 tbsp of white vinegar to the soup at the end of the cooking process and let it boil for a minute. Or add sugar and lemon juice.
- Serve over boiled potatoes, or with fresh crusty bread.
Calories: 152kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2093mg | Potassium: 898mg | Fiber: 8g | Sugar: 25g | Vitamin A: 1091IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg