Jellied Beetroot Soup

This is the ideal dinner party soup when you’re short of time. It requires no cooking and canned or bottled beetroots may be substituted for fresh if preferred.

1 pint beef consomme

1 tablespoon sherry

12 oz. beetroots , cooked, peeled and finely chopped

5 fl. oz. sour cream

1 tablespoon chopped fresh chives

In a medium-sized mixing bowl, combine the consomme, sherry and beetroots . With a wire whisk or wooden spoon, beat in the sour cream until the mixture is smooth.

Pour the soup into four individual soup bowls and place them in the refrigerator. Chill for at least 2 hours, or until the soup has set.

Sprinkle a little of the chives on top of each bowl and serve.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus