Cold Beet Soup-Russia(Svekolnik)

• 1 cup Chicken stock
• 1 small Onion, chopped
• 1 small Potato, peeled and cut into julienne strips or grated
• 1/2 pound Beets, peeled and cut into julienne strips or grated
• 2 tsp. fresh squeezed Lemon Juice
• Chopped Parsley
• 4 cups Water
• 2 cloves Garlic, crushed
• 1 small Carrot, peeled cut into julienne strips or grated
• Salt and Pepper to taste
• 1 tsp. Sugar
• Sour Cream

1. Bring chicken stock and water to a boil with the vegetables, garlic salt, and pepper. Simmer 10-15 minutes. Stir in the sugar. Continue cooking for 30 more minutes. Let soup cool to room temperature, then stir in lemon juice. Chill soup in refrigerator for several hours or overnight. Garnish with chopped parsley and sour cream.

chicken stock, onion, potato, beets, fresh squeezed lemon juice, parsley, water, garlic, carrot, salt, sugar, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21334 (may not work)