Recipe

Chilled Beet Soup Shooters Recipe


Chilled Beet Soup Shooters Recipe
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A recipe from Lucy Vaserfirer at InGoodTasteStores.com. A great way to get folks to try something different!

Deliathecro

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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
  1. 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.
  2. With a slotted spoon, remove the beets and potato to a plate and set aside until cool.
  3. Meanwhile, strain the cooking liquid and let cool.
  4. Peel the beets and potato and combine with 2 cups cooled cooking liquid in a blender. Process until a smooth puree is achieved.
  5. Transfer the mixture to a pitcher and add enough cooking liquid, and additional water if necessary, until the desired consistency.
  6. Stir in the lemon juice and season with salt and pepper.
  7. Refrigerate until well-chilled.
  8. Pour the chilled soup into chilled shot glasses and add a few cubes of cucumber to each.
  9. Serve immediately.

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