I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
In a pan, saute onions in butter.
Add to pan with all the other ingredients.
Cover and cook about 10 minutes or until cabbage is tender.
Serve with sour cream saltines.
Can be eaten without cream.
You can add more cabbage and beets to recipe.
Cook beets with part of stems and roots still on.
Remove stems and slice if large.
Measure beets.
Recipe is for 5 quarts beets.
Two tablespoons mixed spices may be added also.
Make syrup of sugar, vinegar and water.
Boil 5 minutes.
Add beets, heat through, lift from syrup and pack into jars.
Pour boiling syrup over beets and seal jars with boiling lids.
Wash and boil beets until tender.
Peel beets while warm or you may use canned beets. Cut into slices.
Mix cornstarch, salt, sugar and pepper in a 2-quart saucepan.
Gradually stir in water and vinegar.
Cook, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Add beets.
Heat and serve.
Makes 4 servings.
With fresh beets this recipe cans well.
Be careful to measure and increase ingredients accordingly.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
After beets are cooked, cool enough to handle.
Remove skins. Slice 1/4-inch thick.
Pack into sterilized jars.
Cover with vinegar and sugar syrup.
Process 5 minutes in boiling water (to jar neck).
Seal.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
oiling.
Meanwhile saute onion, beets, and carrot together for about
teel saucepan, bring the grated beets and 5 cups of cold
Heat oil in a large saucepan and saute onion and celery for 8-10 mins, stirring occasionally, until tender.
Meanwhile, peel beets. Use disposable gloves to prevent hands from being stained. Cut beets into 1/2-inch chunks and add with stock to saucepan. Bring to a boil. Reduce heat and simmer, covered, for 55-60 mins, until beets are very tender.
Using a hand blender, process soup until smooth. Add lemon juice and season to taste.
Chill for at least 3 hours before serving. Serve soup topped with feta, cucumber and mint.
0 minutes or until the beets and potato are tender. Be
educed by 1/2. Add beets and stock. Bring to a
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
(190 degrees C). Wrap beets in foil.
Bake the
\", do not cut beets further!
;do not wash
ve floaty things in the soup later (personally I often