Cool beetroot soup

Name: Cool beetroot soup
Yield: 4 servings
Cuisine: Entertaining
Ingredients: 780.00 g beetroot shredded; 2.00 stock cubes beef; 375.00 ml water boiled; 7.00 ml sugar; salt and freshly ground black pepper to taste; 250.00 ml sour cream

4 servings

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Vegetable

By Food24 November 03 2009

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Ingredients (6)

780.00 g	beetroot — shredded
2.00	stock cubes — beef
375.00 ml	water — boiled
7.00 ml	sugar
	salt and freshly ground black pepper — to taste
250.00 ml	sour cream

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Method:

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).