|Stock||4 Cup (64 tbs)|
Wash and grate the beetroots.
Melt the butter and saute beets for 10 mins.
Then stir in a little stock and cook gently.
Now add the remainder of the stock.
Add vinegar and simmer till the beetroot is tender.
Liquidise the soup in a mixer.
Just before serving add a few thin slices of cooked sausages or chicken giblet as a garnish.