hop coarsely.
Place the beet cooking liquid into a bowl
arge airtight plastic container).
Soup Directions:
Sort and wash
Dissolve the lime jello in the boiling water in a saucepan.
Add the cold beet juice, grated onion, horseradish, salt and pepper, mixing thoroughly.
Chill until slightly thickened to the consistency of egg whites.
Fold in the diced beets and celery.
Place into a large salad mold or into 8 individual molds.
Chill for 2 hours or until set.
Unmold to serve and top with a dollop of sour cream on each serving.
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.
risket and 2 quarts of cold water in a heavy 4
Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
d cover with 6 cups cold water (or enough to really
large bowl. Add reserved beet juice,14 oz. of water
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
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.
Prepare potatoes to boil and boil them before you start your soup.
Cut beetroot into long slices then cucumbers into small peaces and bunch of dills into very small peaces.
Boil eggs into water about 7 minute.
Cut each egg into 12 peaces.
All cut ingredients put into pot and add a little bit of salt.
Mix everything and add buttermilk and then mix again.
And you can eat it.
This soup you also can eat fresh mashed potatoes.
Skanaus!
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.
Boil beets 1/2 hour (if fresh).
Slice and cut in shoestrings. Peel and quarter cucumber.
Slice and cut onion fine.
Whip cream and milk together.
Chop up dill finely.
Mix all ingredients together.
Add water and salt and pepper to taste.
Ice cubes may be added, if preferred colder.
Serve with hot, boiled potatoes.
In blender or food processor, combine beets, broth, onion, lemon, dill weed and salt to taste.
Process until all ingredients are pureed.
Pour into refrigerator container and stir in sour cream or yogurt.
Refrigerate several hours or overnight to blend flavors.
Serve cold.
Garnish with fresh dill, parsley and/or thin cucumber slices.
Makes 4 servings.
ones and add meat to soup. When beets are tender, add
Bring chicken stock and water to a boil with the vegetables, garlic salt, and pepper. Simmer 10-15 minutes. Stir in the sugar. Continue cooking for 30 more minutes. Let soup cool to room temperature, then stir in lemon juice. Chill soup in refrigerator for several hours or overnight. Garnish with chopped parsley and sour cream.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
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.
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.