How To Make Cold Beetroot Soup

Add the orange juice and the lemon juice. It s important that the soup doesn t boil too rapidly. Cover with 750ml cold water.

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Place in a saucepan with the water and salt.

How to make cold beetroot soup. Peel and dice the eggs. Once the beetroot has softened pour in the chicken or vegetable stock add the sugar stir well and leave to cool until completely cold. Turn the heat to medium and cook for 15 30 minutes until tender this will depend on how large your beetroot are.

In a small bowl mash the egg yolks with 1 4 teaspoon salt combine with sliced green onion and reserve. Grind the boiled beet pieces in mixer and add to the preserved water. To make the chilled soup place all ingredients into a blender leaving some creme fraiche for serving.

Bring to the boil. Reduce the heat and cook covered for about an hour or until tender. Cut the beetroot into slices then into 5mm dice.

Step 2 add ice or cold water chill and serve with a dollop of sour cream on top. Stir gently to combine. While the beets are boiling chop the onions cucumbers and egg whites finely.

Strain the soup and stir in the sugar and lemon juice. Bring to the boil slowly then turn down the heat and very gently simmer for 20 minutes. Garnish with parsley leaves and boiled egg quarters.

Add it to the onions and cook stirring until fragrant about 30 seconds. Pour the buttermilk into a large bowl then add the eggs beetroot cucumber chives and dill. In a large pot over medium heat cook onion and salt with 1 4 cup of the broth until the onions are soft about 3 minutes.