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summer soup

Contributed By: carole | See all of carole's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour
2-cups diced beets
5 cups -water
cook beets in water until a fork can pock thru
continue to simmer, adding
2-cups dairy , dehydrated flakes
1-teaspoon of lemon pepper
3- teaspoons of minced garlic. I do my own!
Cook all together with lid on for about 20 minutes, let the flavors mingle.  Everything  is super soft so , I use my potato masher, and mash all the beet into a puree. Shoud tun a beautiful colour.
add 1/2 cup of real better.
bring to a boil and add
2 table spoons of flour with some olive oil and a litter water, no more than 5-tablespoons of rough! Stir into the puree beeta and add
1- big carrot, shreded, right into the soup
after the mixture has thikened,
add 1 cup of sour cream.
also add 2 tablespoons of lemon juice and serve warm, with warm crusty french bread.
I really love this soup when you use the freshest of the garden, baby beets and their tops, plus a fresh carrot out of the soil. Some people call this Boursh, like the Russians, but my Granny just called it summer soup, Hope you like it, Carole

Date Added: 08/14/2009
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