Recipe

Chilled Beet Soup Shooters Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 month, 3 weeks ago A recipe from Lucy Vaserfirer at InGoodTasteStores.com. A great way to get folks to try something different! Prep:10m Cook:45m Servings:24	Deliathecro
	easy refreshing different

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Ingredients

2 medium beets, scrubbed

1/2 small russet potato, scrubbed

salt, to taste

juice of ½ lemon, or to taste

freshly ground black pepper, to taste

1 cup peeled & diced English cucumber

Directions

Place the beets and potato in a saucepan, add water to cover, and add a scant tablespoon of salt. Bring to a boil, reduce to a simmer, and let simmer 35-40 minutes, or until the beets and potato are cooked through.

With a slotted spoon, remove the beets and potato to a plate and set aside until cool.

Meanwhile, strain the cooking liquid and let cool.

Peel the beets and potato and combine with 2 cups cooled cooking liquid in a blender. Process until a smooth puree is achieved.

Transfer the mixture to a pitcher and add enough cooking liquid, and additional water if necessary, until the desired consistency.

Stir in the lemon juice and season with salt and pepper.

Refrigerate until well-chilled.

Pour the chilled soup into chilled shot glasses and add a few cubes of cucumber to each.

Serve immediately.

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