1. Place the beets in a pressure cooker and cover with water. 2. Cook until the beets are tender, about 18 minutes. 3. Remove the beets and cool. Once cooled, peel the beets and dice . 4. Cool and retain the cooking liquid. Strain the cooking liquid. 5. Melt butter in a saute pan with the olive oil. Add the carrots and one onion, and saute until onion is soft. Remove from heat and allow to cool. 6. In a large bowl, whisk together 3 cups of the beet cooking liquid, the beef stock, sour cream, yogurt, sugar, vinegar, 1 tablespoon salt, and the pepper. 7. Add the diced beets, cucumber, scallions, onion, carrots, and dill to the soup. 8. Cover and chill for at least 4 hours. 9. Season to taste, and serve cold, possibly with a dollop of sour cream and an extra sprig of dill. ---------------------------------------------------------------------------
Nutrition
Ingredients
