Cool beetroot soup

Recipe from: 12/15/1993 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • 780
    jar shredded beetroot, drained (reserve juices)
  • 2
    beef stock cubes
  • 375
    boiling water
  • 7
  • salt and milled black pepper to taste
  • 250
    sour cream


Place beetroot, stock cubes, water and sugar in a blender and purée until just smooth. Transfer to a large bowl and stir in no more than 125 ml (1/2 cup) of reserved beetroot juice. Season. Stir in most of sour cream, reserving some for serving. Chill. Serve with remaining sour cream swirled through and accompanied by boiled baby potatoes or toasted rye bread. TOTAL KILOJOULE COUNT: 7 360 kJ (1 760 Cal). A portion: 1 840 kJ (440 Cal).

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