Blender Borscht - cooking recipe

Ingredients

16 ounces canned beets, drained, reserve liquid
3/4 cup chicken broth, I use low sodium College Inn
2 tablespoons chopped onions
4 teaspoons lemon juice
1/2 teaspoon salt
1 dash pepper
sour cream or plain yogurt

Preparation

Combine the 2 cans of beets and 1/2 cup of beet liquid in blender jar.
Puree until mixture is smooth.
Add chicken broth, onion, lemon juice, salt and pepper and puree again until mixture is smooth.
Taste and adjust seasoning to taste.
Transfer to bowl, cover and refrigerate overnight.