April 06, 2018


Sliced beets - 225 gms can
Whole white potatoes - 225 gms can (drained)
Beef broth - 1 cup
Light cream or milk - 1/2 cup
Small onion - 1/2 (chopped)
Sugar - 2 tbsp
Vinegar - 2 tbsp
Salt - 1/4 tsp
Pepper - 1/4 tsp
Beet slices, Chives and enoki mushrooms for garnishing


  • Reserve four beet slices. Set the beet slices aside.
  • In a blender container combine remaining undrained beets, whole potatoes, beef broth, light cream or milk, onion, sugar, vinegar, salt and pepper. Cover and blend till pureed.. 
  • Transfer the pureed beet mixture to the medium saucepan.
  • Cook till heated through, stirring occasionally. Do not boil.
  • Meanwhile, use an hors d'oeuvre cutter to cut 8 decorative shapes from reserved beet slices.
  • Float beet shapes atop individual serving bowl of soup, if desired.
  • Garnish with chives and enoki mushrooms.

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