Serve this cooling soup on a hot summer day.
Serves: 6Hands-on: 5 minutesTotal: 12 hours 5 minutesDifficulty: Easy
- 3½ cups shredded cooked beets
- ¼ cup diced onion
- ½ tsp. salt
- 1 tsp. sugar
- ¼ cup lemon juice
- ½ Tbsp. celery seed
- 2 cups chicken stock
- 2 cups water
- ½ sour cream
- 1 Tbsp. chopped dill
- Place the beets, onion, salt, sugar, lemon juice, celery seed, stock, and water in a 4-quart slow cooker. Cook on low for 8 hours.
- Refrigerate the soup for at least 4 hours. Serve cold with a dollop of sour cream and a sprinkling of dill.