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Soup & Stew
European
4 - 6 servings
1 hour 15 minutes
40 minutes
6 cups chicken broth or vegetable broth
6 medium organic beets
2 tablespoons butter
1 tablespoon vinegar
1 tablespoon flour
1/2 cup sour cream
Organic parsley, finely chopped
Peel the beets. Cut them into match stick strips or shred on a grater.
Set aside 1 heaping tablespoon of the raw beets, mixed with 3 tablespoons of water (for coloring).
Heat the butter in a soup pot.
Put the beets in and stir for 3 minutes, adding the vinegar. Continue cooking for 30 minutes on a low heat.
Sift in the flour, stirring well to avoid lumps.
Let cook a few minutes, then add 3 or 4 tablespoons of warm broth. Bring to a boil and add the remainder of the broth, when the beets are tender.
Let cool, then refrigerate for 1 hour before serving.
Garnish with chopped parsley and a dollop of sour cream.
