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Melt butter in a large pot, add onions, beets and carrots, cover and cook over low heat for 25 minutes, stirring from time to time.
Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes.
Remove lemon.
Ladle into soup bowls, garnish with sour cream and chives and serve with croutons.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.