2 large cucumber — peeled, seeded & dic
16 ounces pickled beets, drained, juice reserved — sliced
1/2 cup onion — chopped
2 tablespoons parsley — chopped
3 cups chicken broth
1 teaspoon sugar
1/4 teaspoon pepper
salt and pepper — to taste 1/2 cup sour cream — for garnish
green onion tops chopped — for garnish
In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days.
Sprinklw tih chopped green onion tops or chives before serving