Georgian Beet Soup Recipe
Summary
Ingredients
1 envelope (1 1/2 to 1 3/4 oz.) dry onion soup mix
Water
1 can (1 lb.) pickled sliced beets and liquid
1 can (6 oz.) Vienna sausages, drained and thinly sliced
1 cup commercial sour cream
1/2 cup heavy cream
1/4 cup chopped chives (fresh, frozen, freeze-dried)
Directions
Prepare the onion soup mix according to directions on the package, decreasing the water by 1 cup.
Add the beets, beet liquid, and sliced Vienna sausages.
Heat together for 2 or 3 minutes.
Remove from heat and blend some of liquid thoroughly with the sour cream; then return all to pan.
Pour into heat-proof bowls.
Softly whip the cream and fold in the chives; spoon onto each bowl of soup.
Broil about 6 inches below heat until cream browns (1 or 2 minutes).
Add the beets, beet liquid, and sliced Vienna sausages.
Heat together for 2 or 3 minutes.
Remove from heat and blend some of liquid thoroughly with the sour cream; then return all to pan.
Pour into heat-proof bowls.
Softly whip the cream and fold in the chives; spoon onto each bowl of soup.
Broil about 6 inches below heat until cream browns (1 or 2 minutes).
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