Sweet and Sour Soup Recipe
Sweet and Sour Soup Recipes
onions, finely sliced
vegetable or basic meat stock or 2 stock cubes dissolved in 1 liter
beetroot, peeled and grated
vinegar (less if preferred)
2 tsp raw
natural yoghurt, garnish
onions, sliced - garnish
- In a large saucepan, heat the
water, add the onion and sauté until transparent.
- Add the stock, grated beetroot,
black pepper, vinegar and sugar.
- Bring to the boil.
- Reduce heat and gently simmer
soup, uncovered for 1-1.5 hours or until beetroot is completely
tender and the soup has thickened slightly.
As a first course - Ladle the
hot soup into individual bowls. Add 1 tbsp of yoghurt to each bowl and
sprinkle over a little sliced spring onion. Crusty wholemeal bread makes
a good accompaniment.
As a light meal - Serve the soup
hot, with baked jacket potatoes. In this case, you might like to leave
out the yoghurt garnish and put 1 tbsp of cottage cheese into each
Serves 4 - 6
Get your herbs and spices' ingredients here
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