• 16-ounce jar pickled beets
  • 2 small to medium cucumbers, peeled and seeded
  • 2 cups sour cream
  • 7cups chilled chicken broth
  • 1/2 cup finely chopped Vidalia onion
  • 3 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh dill
  • Dash salt, to taste
  • Sour cream and small sprigs of dill, for garnish
 Cut the beets and cucumbers into small julienne strips.In the blender blend together the sour cream with 1 cup of the chilled stock.Pour into a bowl and whisk in the remaining broth.Stir together all ingredients.Serve well chilled with a dollop of sour cream and sprig of dill for garnish.Serves 8.