Beet Soup- Súp Củ Dền

This soup can be serve chunky with cooked rice after the beet is tender at step 2.  It won't scream if water is used instead of broth.

Make 2 serving
1 pound beet, peels and cut into 1/4 inch thick slices
1 Tablespoon vegetable oil
1 small yellow or 1/2 medium onion, coarsely chopped (about 3/4 cup)
2 cups chicken, vegetable, or pork broth
2 teaspoon lemon/lime juice
2 Tablespoon sour cream (optional)
Salt and ground black pepper to taste
Chive, cilantro or dill to garnish (optional)
1 cup of cooked rice to serve (optional)

1. In a medium pot, heating oil over medium high heat.  Add onion and stir occasionally until soft and fragrant with some nice brown spots.  Add beet slices, broth and water ( if needed) just enough to cover the beet slices. Bring it back to a boil, then reduce heat down to medium low to simmer until the beet is tender about 20-30 minutes.   
2. Remove from heat, uncover.  Puree with an immersion blender or a blender. If use the blender, let it cool slightly about 5 minutes to allow the steam escape (to avoid burning) and only fill 1/2 way of the container. Using a kitchen towel to cover the lid and hold tightly while blending. Taste and season with salt (if needed).  
3. Stir in lemon/lime juice.  Pour into serving cups/bowls.  Top with 1 tablespoon sour cream and garnish if used.  Sprinkle some freshly ground black pepper.  Serve warm or cold. 

* I got Chinese chive flowers from the garden.  They are really sweet.