Chilled beetroot soup

Name: Chilled beetroot soup
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 beetroot peeled; 2.00 onion; 1.00 tomatoes peeled; 1.00 Litres water; 5.00 ml lemon juice; 5.00 ml salt; 5.00 ml freshly ground black pepper; 10.00 ml sugar; 1.00 eggs beaten; 125.00 ml sour cream or cream

4 servings

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

4.00	beetroot — peeled
2.00	onion
1.00	tomatoes — peeled
1.00 Litres	water
5.00 ml	lemon juice
5.00 ml	salt
5.00 ml	freshly ground black pepper
10.00 ml	sugar
1.00	eggs — beaten
125.00 ml	sour cream — or cream

Tap for ingredients

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.