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Home Mint Sauce Lamb With Balsamic Vinegar

Chilled Beet Soup Shooters Recipe

Ingredients

How to make it

  • 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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The Cook

deliathecrone Johnston, SC

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