ve floaty things in the soup later (personally I often
Saute sausage, onion, garlic and carrot in olive oil.
Add broth, beets, cabbage, tomato, sugar, pepper and bay leaf.
Cover and simmer 10 to 15 minutes.
Combine vinegar, beet juice and cornstarch and add to broth mixture.
Stir until slightly thickened.
Serve with 1 to 2 tablespoons sour cream on top.
an into pot, add the beet and green pepper Add diced
Heat olive oil in a 6 quart pressure cooker. Cook leeks and garlic, stirring, until leeks have softened. Add vinegar, beet, potatoes and 6 cups water. Secure lid and bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 20 mins. Release pressure and remove lid. Let cool for 15 mins.
Blend or process soup in batches until smooth. Season to taste.
Meanwhile, combine heavy cream and cumin. Serve soup drizzled with cream and sprinkled with caraway seeds.
he casserole.
FOR THE BEET STOCK: In a 3 to
Cool slightly.
Puree the soup along with the cooked beets
Soak mushrooms in water for 2 hours, then cook in same water until tender and set aside.
Peel and coarsely grate or thinly slice beets.
Cover with 4 cups court bouillon, including vegetables.
Add apples and cook until beets are tender.
Add mushroom water, 1 cup or more beet sour to taste, garlic, salt and pepper, red wine (optional) and sugar to taste.
Strain and serve. May be served with mushroom dumplings (Uszka).
Christmas Eve soup.
Put margarine into skillet.
Add onion and saute until golden in color.
Combine onion, potatoes, carrots and cabbage; add to beef stock.
Simmer for 30 minutes.
Add tomato sauce and beet juice.
Continue to simmer until vegetables are tender.
Add beets and lemon juice.
Season with salt and pepper.
Remove from heat before beets lose color.
Serve hot with 1 tablespoon of sour cream in each portion.
Makes 8 to 10 servings.
Make a beef bouillon with beef, 1 onion, 1 carrot and water. Cook for 1 to 1 1/2 hours, making sure you have 1 quart of liquid at the end of cooking.
Meanwhile, chop beet, 1 carrot and 1 onion into long thin pieces.
Put tomato paste, fresh tomato, vinegar, sugar and 1 cup water into a separate pan.
Simmer 30 to 40 minutes.
Chop potatoes and carrots and add to boiling bouillon. Cook for 10 minutes.
Add done vegetables (beets, etc.).
hop coarsely.
Place the beet cooking liquid into a bowl
day.).
2. FINISH SOUP Remove bones from slow cooker
Make soup stock of either beef, lamb or ham bone; strain. Grate beets coarsely; add to stock.
Cut onion in small pieces; fry lightly in butter (until soft).
Add to soup stock; bring to a boil.
Ladle off about a cupful of soup.
Allow to cool slightly. Then gradually stir partially cooled soup into sour cream.
Then pour cream mixture into the rest of soup which has been removed from heat.
(Cream will curdle if soup is too hot or if all of it is added to soup at once.)
Lemon juice may be added to soup for tartness.
For the soup: put the beetroot, carrots, parsley
Simmer soup meat and bay leaves for about 1 1/2 hours. Grate or rice the beets, then add to stock along with onions. Turn off heat and add vinegar and sugar. Serve plain or may add cream. To prevent curdling of cream, temper it by adding 1 cup of hot soup to the cream slowly, stirring constantly. Then add this to remaining soup.
cover pot, and allow beet to steam another 15 minutes
br>Stir in the tomato soup and garlic.
Blend the
drop in potatoes, carrots and beet.
While this is cooking
br>Drain, reserving liquid in soup pot.
Peel and grate
he beet color from fading.
If you find the soup too
12 cups of water, chicken soup base and salt and bring