Blushing Beet Soup
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INGREDIENTS 1-1/2 pounds uncooked beets
7-1/2 cups Chicken stock
1 teaspoon salt
1 tablespoon red wine vinegar
1 teaspoon sugar
1-1/4 cups dairy sour cream
Juice of 1 small lemon
Freshly ground black pepper
1 cucumber, pared and diced
6 scallions, finely slicedPeel the beets, then grate roughly. Put the grated beets in a large heavy-bottomed kettle with the stock, salt, vinegar and sugar. Bring to a boil, stir well, then lower the heat, half cover and simmer gently for 45 minutes.
Pour the soup into a bowl, cool, cover and refrigerate overnight.
Pass the soup through a nylon strainer into a large tureen, reserving the beet left in the strainer.
Stir the sour cream until smooth and free of lumps, then beat gradually into the soup. Stir in the lemon juice and season well with black pepper.
Stir the reserved beet into the soup together with the cucumber and two-thirds of the scallions. Cover and refrigerate until required.
TO SERVE - Pour into a chilled tureen or chilled individual soup bowls and sprinkle with the remaining scallions.
Serves 8