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  Added: May 16, 2011  •  Visited (350)  •  Print version Print this recipe (10)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Beetroot Soup
What You Need:
  • 4 large uncooked beetroot
  • Pepper and salt
  • 1 teaspoon vinegar
  • 1 oz butter
  • Sour cream
  • 3 - 4 pints very rich beef or pork stock
  • Cooked sausages

  • How To Cook:
    1. Wash the beetroot and shred finely.

    2. Melt the butter in a saucepan and saute the shredded beetroot for about 10 minutes, then stir in a little hot stock and cook gently.

    3. When this stock is absorbed add the remainder of the stock, season add vinegar and simmer until the beetroot is quite tender.

    4. Strain and serve with a few thin slices of sausage as a garnish and to each plateful add 1 tablespoon very cold sour cream.

    5. If the soup is pale in color, put a raw beetroot into muslin and shake it in the soup to restore the scarlet color.

    6. It should not be boiled, or it will turn a dull-brown color.

        With the Bortsch may be served hardboiled eggs, small rusks or tartlets filled with cream cheese.
    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Russia
    Dish ╗ Soup
    Main Ingredient ╗ Vegetables ╗ Beet
    Main Ingredient ╗ Dairy ╗ Sour Cream
    Main Ingredient ╗ Meat & Poultry ╗ Sausage


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