Bright Red Soup
Soups, Stews, Chowders Recipes
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.
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