| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Beet |
| 1 |
|
Carrot |
| 1 |
md |
Onion |
| 3 |
c |
Water |
| 3 |
|
Vegetable bouillon cubes |
| 2 |
ts |
Wine vinegar |
| 1/8 |
ts |
Ground cloves |
| 1/8 |
ts |
Dill weed |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Sugar |
|
|
Pepper |
| 1/2 |
|
Lemon ; juice of |
|
|
Fat free sour cream for garnish |
INSTRUCTIONS
PART A
PART B
PART C
Peel and coarsely chop part "A". Place vegetables in pot with part "B".
After cooking add part "C". Can be served hot or cold
Cover and cook 30 minutes or until vegetables are tender. Remove bay leaf
and puree in blender. Add lemon juice.
Place soup in bowls. Garnish each serving with sour cream
Serves 4 as a first course. (Has a gorgeous red color)
I cook beet greens like spinach. Select bright green leaves. Tear off the
tough leaf stem. Steam for 2-3 minutes. Posted to fatfree digest V97 #185
by eva deck <edeck@gatecoms.gatecom.com> on Aug 20, 1997
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