1. Combine the first five ingredients in a large non-reactive pot. Bring to a boil, then reduce heat and allow the soup to simmer for 2= hours. 2. Half an hour before serving, remove beets, keeping the broth at a simmer. 3. When beets are cool enough to handle, peel and grate them (the peels should slip right off). Then return them to the pot. Stir in lime juice and sugar, then season with salt and pepper. 4. Serve, garnished with a dollop of sour cream and/or some snipped chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
