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Ingredients:
3 bunches (1 1/2 lbs. each)
beets
1 med. onion, sliced
1 tbsp. vegetable oil
1 green apple, cored and chopped
Direction:
Trim tops from beets leaving a 1
inch piece of stem. Place in large saucepan with 2 quarts cold
water and salt to taste. Bring to boil; reduce heat, cover and
simmer about 30 minutes until beets are fork tender. Cool 10
minutes. Drain; reserving 6 cups beef liquid. Peel beets and
cut into 1/2 inch cubes. In large saucepan over medium heat,
cook onion in oil until lightly browned and tender, 10
minutes. Add cubed beets, reserved beet liquid and apples.
Bring to boil; simmer 3 to 4 minutes until apples are tender.
To serve, ladle soup into bowls. Dollop with sour cream;
garnish with apple slices.
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For
Details about Ingredients , check your nearest American Store
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