1 - 10 of 45 for beet soup
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Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender. Lightly sauté the onion ...
Cook beets, carrots and ... Cook 15 minutes. Add lemon juice and stir until combined. Serve in soup bowls, topped with a spoonful of sour cream. Serves 4-6.
In a large ... (s) and beef soup bone. Fill with ... one hour. Prepare beets: Rinse and ... this is how I was instructed to prepare this family favorite.
Remove green leafy tops from beets; leave 2 ... In a large soup pot, add enough ... hours or overnight. Serve with a dollop of sour cream. Makes 6 servings
Scrub with top ... cut up in soup. 1 med. ... weed (If fresh beets are not available, ... soup is sweet with a little tartness. It is delicious hot or cold.
About 1 hour ... minutes. Add shredded beets, sugar, lemon ... tender. Discard bones. Skim any fat from surface of soup. Makes about 6 1/2 cups or 6 servings.
Cover the meat with cold water, add the salt. Bring slowly to the boiling point, then skim. Cover and simmer 1 1/2 hours. Add vegetables. Cook until ...
Add together first ... and potatoes. Cook another 20-30 minutes or until potatoes are tender. Put in soup bowls with dab of sour cream and piece of dill.
Add a little ... when using fresh beets or green beans. Simmer meat in water for 1 hour and add rest of ingredients and simmer until vegetables are cooked.
Puree beets and potatoes and onions. Transfer to saucepan. Add remaining ingredients. Heat thoroughly, stirring occasionally. Do not let it boil.
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