Cold Pink Beet Soup  Soups and Stews  329 reads

250 ml milk 1 cup
125 ml sour cream 1/2 cup
30 ml white vinegar 2 tbsp
2 ml salt 1/2 tsp
5 ml sugar 1 tsp
3 eggs, hard-cooked & sliced
500 g beets, cooked, peeled & diced 1 lb
1/2 cucumber, finely chopped
375 ml cold water 1 1/2 cup

Combine milk, sour cream, vinegar, salt, sugar, eggs, beets and cucumber in a blender or food processor. Puree until smooth. Add water. Refrigerate at least 4 hours before serving.

Serves 6
Rating 2.87/5
Rating: 2.9/5 (47 votes)
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