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Opera Bistro's Summer Beet Soup
Opera Bistro's Summer Beet Soup
Ingredients:
6 large red beets
3 tablespoons olive oil
2 carrots
3 ribs celery, chopped
1 onion, chopped
2 garlic cloves, chopped
1 small green cabbage, chopped
2 leeks, pale green bottom third only, chopped
6 cups chicken stock
2 tablespoons freshly squeezed lemon juice
salt and pepper
1/2 cup sour cream
fresh dill
Directions
Cook beets in water with salt,sugar and vinegar. Let cool. Peel off skin and discard. Reserve.
In a soup pot over medium heat saute garlic and onion in olive oil, add the other vegetables. Cook for until soft, stirring occasionally. Puree beets in a food processor with a little of the cooking water, add together with the stock to the vegetables and bring to a boil.
Add lemon juice and season to taste with salt and pepper.
Mix sour cream and dill. Serve soup hot or cold a a teaspoon of the sour cream.
Views: 9
Add a Comment
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Comment by Jackie Howatt on November 11, 2010 at 18:55 -
Great, thanks!!
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Comment by Smart Eat TV on November 8, 2010 at 17:20 -
Jackie...per two liter water:
2 tablespoon sugar
1 teaspoon salt
1 cup vinegar
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Comment by Smart Eat TV on November 8, 2010 at 16:41
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Thanks for the question Jackie. We will get you an answer promptly.
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Comment by Jackie Howatt on November 8, 2010 at 16:29
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How much sugar do you add to water when boiling the beats? It does not specify in ingrediants list. Thanks!
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