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.
Drain beets (use juice as directed).
Dissolve jello in hot beet and orange juice.
Add salt, horseradish and vinegar.
Cool to soft jell stage, then add celery, onion and beets.
Refrigerate for several hours or overnight.
Unmold on salad greens or scoop out with ice cream scoop onto salad greens.
Yields 5 cups.
ide for dipping.
This recipe will serve 2-5 people
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
Mix
diced
beets, cucumbers and onions with sour cream in large
bowl.
Stir\tuntil
sour
cream is blended.\tAdd reserved beet
juice.
Stir\tuntil beet juice and sour cream are blended. Add
milk
to
fill
bowl.\tStir.
Add chopped eggs. Salt to taste.
Add ice cubes to chill (may remove most of the ice cubes when soup is cold.) Time of preparation: 20 minutes. Serves 6.
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.
nd pepper to taste. Add Hot Hungarian Pepper - eros to taste
he casserole.
FOR THE BEET STOCK: In a 3 to
Melt butter in a large saucepan, add beet, carrot, potato and onion and saute for 2-3 mins, stirring. Add stock, cover and simmer for 15-20 mins, until vegetables are soft.
Meanwhile, mix horseradish, lemon juice and creme fraiche (or sour cream, if using) together, season then set aside.
Blend soup then season. Distribute between 4 bowls then swirl in some of the horseradish cream. Serve.
br>Blend or process cooled soup until smooth. Return to a
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.
ve floaty things in the soup later (personally I often miss
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.
For the soup: put the beetroot, carrots, parsley
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.
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.
Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.
Cool slightly.
Puree the soup along with the cooked beets
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.