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Georgian Beet Soup Recipe
|Dry onion soup mix||1 3⁄4 Ounce (1 Envelope)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Pickled sliced beets||1 Pound (1 Can And Liquid)|
|Canned vienna sausages||6 Ounce, drained and thinly sliced (1 Can)|
|Commercial sour cream||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped chives||1⁄4 Cup (4 tbs) (Fresh / Frozen / Freeze Dried)|
Serving size: Complete recipe
Calories 1853 Calories from Fat 1089
% Daily Value*
Total Fat 123 g189.3%
Saturated Fat 66.3 g331.4%
Trans Fat 0 g
Cholesterol 432 mg
Sodium 6429.9 mg267.9%
Total Carbohydrates 162 g54.1%
Dietary Fiber 12.7 g50.9%
Sugars 10.8 g
Protein 29 g58.6%
Vitamin A 75% Vitamin C 22%
Calcium 43.3% Iron 15.5%
*Based on a 2000 Calorie diet
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).