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Beet Soup

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Ingredients
  Canned beets 1 Pound (1 Can)
  Water 1 Can (10 oz)
  Salt 1 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Eggs 3 , slightly beaten
  Sour cream 1 Tablespoon
Directions

Place beets and juice in electric blender on low until well pureed.
Put beets and water in saucepan with salt, sugar and lemon juice and heat to boiling point.
Add small amount of beet mixture to eggs, mix well and return to saucepan.
Heat over low heat 8-10 minutes until thickened.
Do not let mixture boil.
Remove from heat and strain into bowl.
Chill thoroughly and serve with a teaspoon of sour cream on top.
May be frozen.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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3.99643
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 797 Calories from Fat 164

% Daily Value*

Total Fat 18 g28.1%

Saturated Fat 6.4 g32.2%

Trans Fat 0 g

Cholesterol 642.2 mg214.1%

Sodium 2809.7 mg117.1%

Total Carbohydrates 147 g49.1%

Dietary Fiber 5.9 g23.7%

Sugars 134.1 g

Protein 23 g45.9%

Vitamin A 18.9% Vitamin C 114.9%

Calcium 18.8% Iron 34.1%

*Based on a 2000 Calorie diet

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Beet Soup Recipe