Cream of Beetroot Soup


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This delightful soup contains lots of iron.

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Preparation Time: 
Cooking Time: 
Serves 6 to 8.
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1 recipe Basic White Stock
2 medium or 1 large beetroot
1 tbsp (levelled) cornflour
1 chopped onion
2 tbsp butter
1 tsp white vinegar
4 tbsp fresh cream
a few drops lemon juice
salt and black pepper (kalimirch) powder to taste

  1. Boil the beetroot and grate.
  2. Heat the butter in a vessel, add the chopped onion and fry for a little time.
  3. Add the cornflour and fry again.
  4. Add the stock, beetroot and salt.
  5. Boil the soup for 10 minutes and then blend in a liquidiser.
  6. Put it to boil again.
  7. Beat the cream with lemon juice.
  8. Add this cream, vinegar and plenty of pepper to the soup.
  9. Serve hot.
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