FoodRecipesSoups
tablespoon olive oil
1/4 cup minced shallots
1 onion, diced
3 sprigs diced celery
add 3 bunches beats, pealed & shredded
de glaze with 1/4 cup Vodka
de glaze with 1/4 cup Brandy
3 Quarts Stock
salt and pepper to taste
sour cream
Brown shallots, onion celery, add shredded beats. De glaze with Vodka and Brandy. Reduce liquid by half. Add stock and simmer until flavor and consistency are rich and savory, salt and pepper to taste.
Top soup with a dollop or drizzle of sour cream
Traditional stock is beef, but any kind of meat or vegetable stock will work