Guest guest Posted March 14, 2001 Report Share Posted March 14, 2001 Karen posted the Beet Soup yesterday. This is a cold variation. Kathleen * Exported from MasterCook * Cold Beet Soup Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 235 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beet soup -- chilled (see separate recipe) made without the greens Apple cider vinegar or lemon juice Yogurt or sour cream Diced cucumber Snipped dill SERVES 4 TO 6 One of my grandmother's summer soups, it looks like a raspberry frappé if you whip the soup and yogurt in a blender, then serve it in a tall glass. You can leave the beet soup as it is, with its ruby broth and chopped beets, or purée until smooth. In either case, taste it and bring up the flavors with vinegar to taste. Beat the yogurt with a spoon to smooth it out. Ladle the soup into bowls and swirl the yogurt over the top. Add diced cucumber and a shower of dill and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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