Cook red beets; take 3 cups of the water they were cooked in. Bring red beet water to a boil.
Mix gelatin and Sure-Jell. Quickly add to the boiling juice to dissolve.
Take from heat; add sugar immediately and stir well.
Put into jars and seal.
Makes 4 to 5 cups.
isible fat.
Add cubed red beets, ensuring that there is
he oil.
Add the beet tops and mix well.
Bring red beets to a boil in water, adding vinegar to the water.
In the water, also add the allspice, caraway seed, dill seed, scallions and dill.
While the red beets are boiling, peel and dice the (Kirby) cucumbers.
Put them in the sour cream and mix.
Let stand while you peel the red beets that are cooked.
Also dice them or slice them if you desire.
Add salt and pepper to taste.
After the red beets and broth are cool, add the sour cream and cucumber mix.
ut roots and add to soup. Clean leaves and stems discarding
Drain all red beet juice.
Measure juice and add same amount of vinegar;
add sugar.
Bring to a boil.
*Or 1 cup vinegar, 2 cups water and red food coloring.
arge airtight plastic container).
Soup Directions:
Sort and wash
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.
he casserole.
FOR THE BEET STOCK: In a 3 to
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.
oaty things in the soup later (personally I
uarters, chopped carrots and the beet and cook until tender, about
or tenderness by piercing each beet with the tip of a
arge pot with 1 grated beet, garlic, tomatoes with juice, potatoes
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.
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.
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.
he sauerkraut is tender. Add red beet mixture and stir until blended
andoline or V-slicer. Place red beet slices in another small bowl