Monday, October 22, 2007

Beetroot Soup

1.Beetroot 2 cups chopped
2.Carrot 1 cup chopped
3.Onion 1 chopped
4.Garlic 4 pieces crushed
5.Vegetable stock 5 cups
6.Lemon juice 3 tblsp
7.Sour cream 1/2 cup
8.salt as required

1.Place the beetroot,carrots,onion,garlic,vegetable stock
and lemon juice in a large saucepan.
Bring to a boil,cover and simmer for 30 minutes,
stirring ocasionally.
2.Press the soup through a strainer, then pour into a clean pan.
Add additional lemon juice if necessary.Add salt.
3.Serve with a spoonful of sour cream swirled through.

To prepare vegetable stock:
1.Put the following vegetables and herbs
carrot,cabbage,onion,beans,garlic,ginger,bayleaf,cinnamom and cardamom
in a large pan with five cups of water.
Bring to a boil.Allow to cool.
2.Press the stock with a strainer. Discard the herbs and vegetables.
Cover and store in small quantities for upto three days.
Salt is not added when cooking the stock.

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