Jellied Beet Jewel Soup Recipe - Cooking Index
Jellied Beet Jewel Soup Recipe - Cooking Index
Possibly the most refreshing and beautiful summer soup you can find, not to mention lo-cal. It gleams like a jewel, slides down the throat coldly, and yet is robust and robustly flavored -- very savory before roasted or barbequed meats.
Courses: Soup| 1 cup | 146g / 5.1oz | Chopped peeled red beets |
| 2 cups | 474ml | Water |
| 1 1/2 cups | 355ml | Vegetable or beef stock |
| 1 | Unflavored gelatin - dissolved in | |
| 1/3 cup | 78ml | Heated water |
| 1 teaspoon | 5ml | Red wine vinegar |
| 1/8 teaspoon | 0.6ml | Celery seeds |
| 1/4 teaspoon | 1.3ml | Dried dill weed - crushed between |
| Palms | ||
| Garnish | ||
| Yogurt | ||
| Fresh chives or dill sprigs | ||
| 4 | Lemon slivers |
Cook the peeled and chopped beets in the water until tender, then remove and reserve them. Add the stock, vinegar, celery seeds, and dill to the beet broth, bring to a boil, then reduce heat and simmer on low for 10 minutes. Strain through coffee filters and return to the saucepan.
Mix the gelatin mixture into the broth and stir to dissolve completely. Add beets, cover, and chill until syrupy. Stir well, cover again, and chill until firm.
When ready to serve, break up the mixture with a spoon, then ladle into small cups. Spoon yogurt into each cup, sprinkle with the fresh herb, and spear a lemon sliver into the top.
Serve cold to 4 as a first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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