Hot Beet Soup

1. 1

   Make soup stock of either beef, lamb or ham bone; strain. Grate beets coarsely; add to stock.

2. 2

   Cut onion in small pieces; fry lightly in butter (until soft).

3. 3

   Add to soup stock; bring to a boil.

4. 4

   Ladle off about a cupful of soup.

5. 5

   Allow to cool slightly. Then gradually stir partially cooled soup into sour cream.

6. 6

   Then pour cream mixture into the rest of soup which has been removed from heat.

7. 7

   (Cream will curdle if soup is too hot or if all of it is added to soup at once.)

8. 8

   Lemon juice may be added to soup for tartness.

No additional tips available.