Chilled beetroot soup

Recipe from: 11/15/1995 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 4
    large beetroot, peeled
  • 2
    onions
  • 1
    tomato, skinned
  • 1
    Litres
    water
  • 5
    ml
    lemon juice
  • 5
    ml
    salt
  • 5
    ml
    milled pepper
  • 10
    ml
    sugar
  • 1
    egg, beaten
  • 125
    ml
    cream or sour cream
 

Method

 
Grate beetroot, onions and tomato. Place in a heavy-based saucepan, cover with water and bring to boil. Reduce temperature and simmer over low heat for 45 to 60 minutes, or until beetroot is tender. Purée in a blender or food processor. Return to saucepan, add lemon juice, salt, pepper and sugar, and bring to boil. Boil for 5 to 10 minutes. Whisk in beaten egg and refrigerate until ready to serve. Stir in cream or sour cream just before serving.
 

Read more on: soup
 

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