Practical Method to Serving Tasty Sig's Beetroot Hot Cooler Shot Soup
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To prepare an unforgettable Sig's Beetroot Hot Cooler Shot Soup, here are the ingridients required:
- Provide 200 gr of peeled cooked beetroot in natural juice (not vinegar).
- Prepare 6 of whole fresh chives or small spring onions.
- Provide 175 gr of low fat dairy, soy or vegan yoghurt, must be well chilled.
- Use 1 of flat teaspoon creamed horseradish or to taste.
- Take Dash of Tabasco sauce to taste.
- Prepare 6 of ice cubes.
- Use Dash of gin or vodka optional and to taste.
After readying the ingridients, next you are good to prepare your tasty Sig's Beetroot Hot Cooler Shot Soup by following the instructions on this section:
- Cook the beetroot, make sure that you end up with the correct weight and keep about 1 large mug of juice at least, or buy cooked peeled beetroot and beetroot juice. Put the beet into blender with the juices. Save two of the chives or spring onions for garnishing, blend the rest together with the beetroot..
- Add yoghurt (you can use quark, cream cheese or creme fraiche also) add horseradish, a few drops of Tabasco sauce and the ice cubes..
- Blend well until the ice is crushed and smooth. Put the mixture into 2 glasses. Chop the 2 chives finely, garnish the smoothie. Serve with a spoon. Eat like a beetroor gazpacho..
Crispy and delicious beetroot cutlet made with beets, potatoes, semolina and spices. Serve beetroot cutlet hot with any chutney or dip of your choice like tamarind chutney or coriander chutney or sweet green chutney. Reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Roasted Beetroot and Pickled French Melon Salad.
Recipe : Sig's Beetroot Hot Cooler Shot Soup
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