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Beetroot Soup

salad.queen's picture
Ingredients
  Carrot 1 Large
  Onion 1 Medium
  Butter/Margarine 1 Ounce (25 Gram)
  Cooked beetroot 1 Pound (450 Gram)
  Vegetable stock 1 1⁄2 Pint (1 Liter)
  Bay leaf 1
  Red wine vinegar 1 Tablespoon
  Castor sugar 2 Teaspoon
  Seasoning 1
Directions

Peel the carrot and onion and grate finely.
Melt butter or margarine in a large pan, add carrot, onion.
Cover the pan, cook very gently for 10 minutes, shaking occasionally.
Skin and grate the beetroot, add to the pan with the stock.
Add remaining ingredients, cover and simmer for about 20 minutes.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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