Guest guest Posted March 13, 2001 Report Share Posted March 13, 2001 * Exported from MasterCook * Beet Soup Recipe By :Vegetarian Cooking for Everyone, Deborah Madison Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Cooking for Everyon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Quick Stock -- page 196 including 1/2 tsp. dill seed, 1/2 tsp. caraway seed, 1/4 cup lentils, and the beet stems, roughly chopped 3 large beets with their greens -- (about 1 1/2 lbs) peeled and cut into 1/2 " cubes 2 onions -- finely diced OR 1 onion and 1 leek, white part only, finely diced 2 tablespoons butter or olive oil 1 turnip -- peeled & diced salt & freshly milled pepper 1 teaspoon lemon juice chopped dill sour cream OR drained yogurt Begin making the stock. As you prepare the soup vegetables, add the beet skins and onion trimmings to the stock. Let it simmer while you begin the soup. Select the best beet greens, chop, and set them aside. In a soup pot over medium heat, cook the onions in butter until soft, about 7 minutes, stirring now and then. Add the beets, turnip, and 1 teaspoon of salt and cook 5 minutes more, stirring occasionally. Strain the stock -- you should have about 6 cups -- and add it to the vegetables. Simmer until the beets are tender, about 10 minutes, adding the beet greens during the last 5 minutes. Taste for salt and add the lemon juice to bring up the flavor. Serve the soup sprinkled with dill, seasoned with pepper, with a spoonful of sour cream in each bowl. Source: " page 203 " S(ISBN): " 0-7679-0014-6 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 8g Fat (31.2% calories from fat); 7g Protein; 35g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1673mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 Fat. Nutr. Assoc. : 27237 0 902231 0 0 986 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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