Beet Soup Shooters
From lor 17 years ago
- 45 minutes to make
- Serves 24
These shooters are perfect for Christmas or Wigilia(Christmas Eve in Polish). This recipe is from: Lucy Vaserfirer
Ingredients
- 2 medium beets, scrubbed shopping list
- 1/2 small russet potato, scrubbed shopping list
- salt, to taste shopping list
- juice of 1/2 lemon, or to taste shopping list
- freshly ground black pepper, to taste shopping list
- 1 cup peeled & diced english cucumber shopping list
- Makes: 24-30 shooters shopping list
- Note: A splash of vodka added is a real treat! shopping list
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.
- This recipe is from: Lucy Vaserfirer
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The Rating
Reviewed by 1 people-
Oh I like the addition of a splash of Vodka Lor!
Great recipe and it's just in time. Thanks so much for posting it.
laadeedaa
in loved it
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