|Onions||2 , chopped|
|Raw beets||2 , peeled and grated|
|Chicken stock||8 Cup (128 tbs)|
|Lemon juice||25 Milliliter (2 Tablespoon)|
|Dried tarragon||4 Teaspoon|
|Granulated sugar||1 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Sour cream||250 Milliliter (1 Cup)|
|Chopped tarragon/Parsley||1 Tablespoon|
In large saucepan, combine onions, beets, stock, lemon juice, tarragon, sugar, salt and pepper; bring to boil, reduce heat and simmer, uncovered, for 20 minutes.
Strain through sieve into heatproof bowl.
Press to release all the juices without pushing any of the beets through.
Taste and adjust seasoning, if necessary.
Reheat consomme gently and serve in small warmed bowls.
Garnish each serving with a dollop of sour cream and a sprinkling of chopped tarragon.