Tomato Beet and Celery Soup
|Tomatoes||1 1⁄2 Pound|
|White stock/Water||1 Pint|
|Uncooked beetroot||1⁄2 Small (Preferably Uncooked)|
|Celery piece||1 Small|
|Worcestershire sauce||5 Drop (Use Few Drops)|
|Lemon juice/Vinegar||1 Teaspoon|
|Salt||To Taste (Use As Required)|
|Pepper||To Taste (Use As Required)|
1)In a large saucepan cook tomatoes, beetroot, celery, worcestershire sauce, vinegar,bay leaves , salt and pepper for atleast 25 minutes.
2. Discard beetroot and bay leaves from soup and seive it then strain through muslin.
3)If thick soup is required then just seive.
5)This thick, tangy and healthy soup can be served with some bread-crumbs and cream over it either hot or cold.