Click here to advertise on CatholicCulture.org

Catholic Recipe: Cold Beet Soup

    INGREDIENTS

  • 4-6 large beets
  • 2 quarts water
  • 2 teaspoons salt
  • 2 tablespoons vinegar
  • 1-2 teaspoons sugar
  • 2 large cucumbers, thinly sliced
  • 3 scallions, chopped
  • 1/2 cup sour cream
  • 3 hard-cooked eggs, halved
  • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Lithuania

Also Called: Saltibarsciai

DIRECTIONS

Wash, scrub beets. Cut off leaves. Use stalks. Cook beets, and stalks in saucepan water until tender, adding salt, vinegar while cooking. Remove beets and stalks from soup. Strain liquid through fine sieve. Add sugar, little more vinegar if desired. Peel beets. Cut in julienne strips. Place beet strips back in soup. Bring to boil. Put cucumbers, scallions into soup. Chill thoroughly. Add sour cream, hard-cooked egg halves before serving. Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Church Fathers: St. Irenaeus of Lyons, Part II 5 hours ago
Suffering Christians July 28
New York Times propaganda piece on fetal-tissue sales July 28
God the Designer: Yes or No? July 28
Monday-morning musings July 27

Top Catholic News

Most Important Stories of the Last 30 Days