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

On Bishops and Jesuits, Saints and Angels 13 hours ago
Bishop Finn in Kansas City: Not quite up to date? 15 hours ago
Oh, that sort of misconduct [UPDATED] September 29
Don’t worry about terrorism; worry about workplace violence? September 29
Doing Great Things for Christ September 29

Top Catholic News

Most Important Stories of the Last 30 Days
Cardinals criticize Kasper proposal, escalating debate on remarriage/Communion CWN - September 18
Cardinal Parolin: UN must protect innocents from Islamic State CWN - September 30