1 quart chicken, beef and vegetable stock
I love the texture of the shreds and it is fast for me to do this.
Simmer the onions, beets, caraway, salt and pepper in the chicken stock for about 40 minutes until the beets are nice and tender.
Let the soup cool and then I blend the soup till it is nicely pureed. If you want to you can add the sour cream or not.
For a chilled soup you can serve it in a wine or cocktail glass, top with sour cream, fresh dill,
This is a very low calorie appetizer and smooth on the throat.
You can serve the soup warm also with some nice rye bread and butter.
Another way to serve this soup is to blend it with 1/ 2 cup sour cream.