Blend the broth, beets and vinegar on high speed for a minute or two — the longer the smoother the soup will be. Heat. (Unless you want chilled soup–definitely an option!) Taste, adding salt as you please. Portion into bowls and top with a dollop of sour cream and a scattering of toasted bread. LOVE!
Serves 2 to 4
*Preserved, fermented beets are an easy substitute for fresh–they’re cooked and already contain vinegar. If you use them, skip the added vinegar in the recipe.
Sheryl, Cree & Brian, The Rocket Broth Team