• Peel and slice the beets. Place them in a saucepan filled with 2 cups of water. Boil until tender. Remove the beets and reserve the liquid.
• Fill a separate saucepan with 2 cups of water and boil the carrots, parsnip, radishes and onion until tender. Remove the vegetables from the saucepan and allow them to cool.
• Place the beets, carrots, parsnip, radishes and onion in a blender. Blend and then add the reserved beet liquid and blend again until smooth. Stir in the lemon juice, kefir, sour cream and salt and pepper.
• Refrigerate until ready to serve. Soup should be served cold. Garnish each serving with parsley and chives.
2 to 3 large beets (or 4 to 5 small beets)
2 carrots
1 small parsnip
5 radishes
1 yellow onion
2 Tbsp. lemon juice
1 cup kefir
¼ cup sour cream
Salt and freshly ground pepper to taste
1 Tbsp. chopped parsley
1 Tbsp. chopped chives
2 carrots
1 small parsnip
5 radishes
1 yellow onion
2 Tbsp. lemon juice
1 cup kefir
¼ cup sour cream
Salt and freshly ground pepper to taste
1 Tbsp. chopped parsley
1 Tbsp. chopped chives
This article appears in Oct 1-31, 2008.