Chilled Beetroot Consomme Recipes

Steps:

• Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes. Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water. When beets are cool enough to handle, slip off skins. Cut 1 beet into 1/4-inch dice and reserve for garnish. Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot. Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours. Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids. Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups.
• Skim fat from consommé, then add lemon juice and sugar and heat until hot.
• Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top.

Steps:

• Put the tomatoes, green onions, lemon juice, basil, garlic and salt and pepper, to taste, into a food processor and run until blended and slushy. Put 4 layers of clean cheesecloth in a deep bowl. Pour the tomato mixture into the cheesecloth. Tie up the corners of the fabric. Add the slices of peeled beet root to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for a couple hours (or longer). Discard the beetroot. Ladle the consomme into chilled clear or white bowls and garnish each with a single piece of chive.

Steps:

• put the prepared beetroot into a large pan with the spring onions,thyme,garlic,parsley,bay leaf and orange rind,.
• pour in the water and bring to the boil then simmer for 1 hour.
• peel and chop the cucumber and add to the soup and cook for a further 10 mins,.
• pour the soup into a large bowl through a sieve and leave to fully drain through
• serve with plain yoghurt and chives.

Steps:

• Mix the first three in a saucepan
• Then heat for five minutes.
• Add the fresh squeezed juice and chill for 30 minutes.
• Serve Chilled over ice in stemmed glasses and garnish with peel.

Steps:

• Put the beaf with the bones in a pot with the water.
• add salt and boil slowly.
• remove the scum from the top as it is formed.
• add the vegetables and cook slowly for 3 hours.
• remove the bones
• place the mixture in a blender.