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Georgian Beet Soup

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  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).

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