Although Christina suggested garnishing her soup with diced cucumber, which is what I included in the recipe as written below, I served ours with a dollop of sour cream, seasoned with just a bit of lemon juice and dill weed.
Makes 8 (1 cup) servings
6 (about 2-inch) red beets peeled and coarsely grated
1 Swede (rutabaga) peeled and grated
4 cups water
2 low-sodium vegetable bouillon cubes
2 to 3 teaspoons lemon juice or apple cider vinegar (optional)
Seedless cucumber, peeled and diced
In a large saucepan, combine the grated beets, rutabaga, water and bouillon, then bring to a boil over high heat, stirring occasionally, until water is boiling and bouillon has dissolved.
Reduce heat to medium-low and cook gently for 20 minutes, or until the vegetables are tender.
If desired, season to taste with lemon juice or vinegar.
Ladle hot soup into bowls.
Garnish with diced cucumber, if desired.