10 cups water
4-6 tbsp lemon juice
4-6 tbsp rice vinegar (or any white vinegar)
2 tbsp sugar
Grate the beets somewhat finely and put into a large cooking receptacle (soup pot, sauce pot, any pot) and bring to a boil.
As the beets boil (go for about 40 minutes total or until the beets have reached your desired level of tenderness) begin to:
1) attempt to skim off the foam that forms at the top if you have a skimmer (I do not so I did not skim and the soup was delicious)
2) Add acidity. Start with 2-3 tbsp lemon juice and and light colored vinegar (I used rice vinegar) each and keep adding to taste. I like mine quite acidic so I probably got up to 6 tbsp of each.
3) Towards the middle of cooking, add 2 tbsp sugar, a few pinches of salt and a bunch of ground black pepper.
**Don't be afraid to taste, there's nothing raw in here!**
In the end you have the option of leaving the beets as little shavings (which I like) or blending the soup into something a bit thicker.
Garnish: One large cucumber (finely chopped), a bunch of handfuls of fresh dill (optional if you REALLY hate dill. Parsley?) and 3 long scallions (also finely chopped)
Cool the garnished portion in the refrigerator overnight.
To make the soup pink (and also SUPER tasty) add in a 1-2 tbsp of plain greek yogurt (0% or whatever you want) and mix.
I wound up taking this to work with me in a mason jar with some bread for dipping. I think dipping bread into this soup is AMAZING.
This recipe is by far one of my favorites for an absurdly low-cal lunch option that tastes good and takes a while to eat.
Caution: The shaved beets can make eating this a bit messy so if you want something easier, go ahead and blend the beets or chop them up into little cubes.