I guess you have gathered by now that I like veggies. This beet soup is so good served cool in the summer.
3# small new beets, with their leaves
1 bunch green onions, including some of the green, halved lengthwise
2 lemons, cut into 8 wedges
5 stems fresh dill
2 quarts chicken stock
salt & pepper to taste
sour cream, chopped fresh dill, and grated lemon zest to garnish
Trim beets, leaving 2 inches of stem and the root ends attached to prevent bleeding. Reserve the leaves. Wash beets & leaves thoroughly.
Place beets and leaves in a soup kettle and add rest of ingredients. Pour in 1 quart of water. Bring to a boil over high heat & reduce the heat to low. Simmer until the beets are tender. Remove the skins and stems and cut the beets into fine julienne.
Strain the broth, discarding the solids, add the beet julienne to the soup. Fridge until thoroughly chilled. Serve with a spoonful of sour cream with a little chopped dill & grated lemon zest. NOTE: This soup can be made one day before serving.