Meal Type: Appetizer

Prep Time: 5 hours

Cooking Time: 60 min.

Total Time: 6 hours

Cook Method: Stove

Cuisine: Russian

     Serving Size: 4 1 2 4 8 16 - Change

Date Added: May 12, 2010

This soup is a refreshing light snack to have when you are feeling full.

1. HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes.

2. Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes.

3. Stir often to avoid sticking and burning. Add the stock and salt, cover and bring to a boil.

4. Reduce the heat and simmer, covered, for 15 minutes.

5. When the soup is finished cooking, strain and reserve the liquid.

6. Transfer the beets to a blender or food processor and add the watermelon.

7. Puree until very smooth. Return the puree to the pot and add the reserved liquid.

8. Chill the soup well, about 4 hours before serving.

Adding Comment...

Comment submitted for approval, it will be posted shortly.

Dietary Notes:

This Chilled Puree Of Beet and Watermelon recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe.

In order to save your pantry for the next time you visit, either Login or Register.