Ingredients:
- dash of red wine vinegar
- 2 tsp vegetable boullion paste( or even chicken if desired )
- optional: small cooked red potato
Directions:
- Cover beets with water , add a small splash of red wine vinegar and cook beets tender.
- Remove beets from liquid and slip offf skin when warm to handle.
- Reserve cooking liquid.
- Place cut up beets in blender with some of cooking liquid and puree beets.
- Add puree back to liquid in pot.
- Heat on low, add enough sour cream ( at least a cup to start ) and stir until smooth and desired color and tang you prefer
- Season with a bit of sugar, vegetable or even chicken bouillion paste to taste, salt and fresh cracked pepper
- Optional: add a small red skinned cooked potato to each bowl
- Serves 6 to 8, depends on cup or bowl servings
- Serve: hot, or chilled!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.22 Kcal (277 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 66.32mg | 3% | |
| Potassium | 377.11mg | 8% | |
| Total Carbs | 15.36g | 5% | |
| Sugars | 8.79g | 35% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 2.23g | 4% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 59.24 Kcal (248 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 59.32mg | 3% | |
| Potassium | 337.33mg | 8% | |
| Total Carbs | 13.74g | 5% | |
| Sugars | 7.86g | 35% | |
| Dietary Fiber | 2.73g | 12% | |
| Protein | 1.99g | 4% | |
| Vitamin C | 6mg | 11% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1mg | 6% | |
| Calcium | 20.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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