This beautiful soup is the most gorgeous color of reddish pink. Serve it for Passover, or as the starter for a meal on a hot day.
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
- 3 large beets, washed and peeled
- 1/3 cup lemon juice
- 1/2 tsp. salt
- 5 cups water
- 4 egg yolks, beaten
- 1 tsp. sugar
- salt and white pepper to taste
- 1 Tbsp. minced fresh dill weed
Preparation:
Wash and peel the beets and dice them. Place in saucepan with about half of the lemon juice, 1/2 tsp. salt, and 5 cups water. Simmer for 40 minutes until beets are tender. Add remaining lemon juice.
At this point puree the soup using an Immersion Blender or mash the beets using a Potato Masher. You can also puree the beets, a small batch at a time, in a blender or food processor.
Beat the egg yolks in medium bowl until frothy. Slowly ladle some of the hot soup into the egg yolks, beating constantly to temper the yolks. When about half the soup has been added to the yolks, pour the egg mixture back into the pot with the rest of the soup. Over medium heat, whip the soup using the immersion blender or a wire whisk until the mixture is creamy. Add sugar, salt and white pepper as needed, and dill. Chill thoroughly before serving. Serves 8-10
