Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 |
Preparation:
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.
Sprinkle with chopped green onion tops or chives before serving |
