Drain liquid from beets and reserve 1 cup beet juice; set aside. Heat butter in a large saucepan over medium heat. Add onions and cook until tender-crisp. Add potato and garlic; cook for 1 minute. Add beets and broth and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes or until potato is tender; cool slightly. Stir in the reserved beet juice, dill and black pepper. Place half of the broth mixture into a blender. Cover and blend until smooth. Pour into a medium bowl. Repeat the blending process with the remaining broth mixture. Serve hot or cold with sour cream. Makes 8 servings.
Approximate Nutrient Analysis per serving (not including sour cream):
80 calories, 3 g fat, 2 g saturated fat, 10 mg cholesterol, 400 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g sugar, 2 g protein