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How To make Rosey Cucumber Soup

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2 large cucumber

peeled, seeded & dic
16 ounces pickled beets, drained, juice reserved :

sliced
1/2 cup onion

chopped
2 tablespoons parsley :

chopped
3 cups chicken broth
1 teaspoon sugar
1/4 teaspoon pepper
salt and pepper

to taste 1/2 cup sour cream :

for garnish
green onion tops chopped -- for garnish
In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days.
Sprinklw tih chopped green onion tops or chives before serving

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