Georgian Beet Soup
|Dry onion soup mix||1 3⁄4 Ounce (1 Envelope)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Pickled sliced beets||1 Pound (1 Can And Liquid)|
|Canned vienna sausages||6 Ounce, drained and thinly sliced (1 Can)|
|Commercial sour cream||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped chives||1⁄4 Cup (4 tbs) (Fresh / Frozen / Freeze Dried)|
Prepare the onion soup mix according to directions on the package, decreasing the water by 1 cup.
Add the beets, beet liquid, and sliced Vienna sausages.
Heat together for 2 or 3 minutes.
Remove from heat and blend some of liquid thoroughly with the sour cream; then return all to pan.
Pour into heat-proof bowls.
Softly whip the cream and fold in the chives; spoon onto each bowl of soup.
Broil about 6 inches below heat until cream browns (1 or 2 minutes).