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Bright Red Soup


Yield: Serves 6

A light, tangy soup from the autumn garden.


  • 6 small beets, cooked and diced (canned beets may be used)
  • 1/2 cup of the water in which they were cooked
  • 2 large ripe tomatoes, skinned, seeded, and diced
  • 2 cups beef stock
  • 2 teaspoons onion juice
  • juice of half a lemon
  • 1 cup red wine, port or Bordeaux
  • salt to taste
  • 3 cloves
  • 6 peppercorns


Simmer these ingredients together until they are well blended. Then serve very hot, topped with cold sour cream and a green herb-parsley or chives.
Updated Friday, August 17th, 2007
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