- 16 oz (2 C) beef stock
- 2 medium sized beets (or 1 can)
- 1 C beet juice
- zest and juice from one lemon
- 2 medium diced onions
- 1/2 tsp salt (or to taste)
- 1/4 tsp white pepper
- 1/2 C sour cream
- 1 tsp Karo or simple syrup (or to taste)
- Put everything in a blender and puree
- Refrigerate for 4-8 hours
- Serve icy cold with a dollop of sour cream and a few shreds of dill on top
