BEETROOT SOUP

Preparation Method :

• Cook the beetroots with chicken stock, wine and sugar in a soup pot and simmer to low flame for about half an hour or until the vegetable turn tender.
• Strain the stock and chill overnight.
• Remove the vegetable from the broth and when cool, slip off the skins. Cut the beetroots into strips.
• Drop the carrot strips into salted water and boil for about 20-30 seconds.
• Add the onion and boil for few more seconds. Drain and pour cold water over the vegetables.
• Skim the fat off the soup; add the vegetables with dill, vinegar, mix well and adjust seasoning.
• Ladle the soup into individual serving bowls and serve.