Beet Consomme Recipe
Ingredients
4 to 5 cups clear jellied Basic Beef or Chicken Stock
2 or 3 small well-colored cooked red beets, peeled, grated
1 to 2 teaspoons onion juice
Juice of approximately
1/2 lemon
4 to 6 tablespoons sour cream
1 lemon, cut into quarters or sixths
Directions
Prepare clear jellied stock or use canned consomme.
Either chicken or brown stock can be used, or use canned jellied consomme to make equivalent quantity.
Put 4 to 5 cups stock or consomme into pan with beets, onion juice (made by squeezing small pieces of cut onion in garlic press), and some seasoning if necessary, although stock should be well flavored.
Bring soup slowly to moderate heat; let cook, covered, very gently 30 to 40 minutes, until well flavored and colored by beets.
Do not let boil; this makes soup muddy-brown color instead of rich red.
Strain through double layer of clean cloth.
Add enough lemon juice to sharpen flavor; adjust seasoning.
Either chicken or brown stock can be used, or use canned jellied consomme to make equivalent quantity.
Put 4 to 5 cups stock or consomme into pan with beets, onion juice (made by squeezing small pieces of cut onion in garlic press), and some seasoning if necessary, although stock should be well flavored.
Bring soup slowly to moderate heat; let cook, covered, very gently 30 to 40 minutes, until well flavored and colored by beets.
Do not let boil; this makes soup muddy-brown color instead of rich red.
Strain through double layer of clean cloth.
Add enough lemon juice to sharpen flavor; adjust seasoning.
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