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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
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These shooters are perfect for Christmas or Wigilia(Christmas Eve in Polish). This recipe is from: Lucy Vaserfirer Ingredients:
2 medium beets, scrubbed |
1/2 small russet potato, scrubbed |
salt, to taste |
juice of 1/2 lemon, or to taste |
freshly ground black pepper, to taste |
1 cup peeled & diced english cucumber |
makes: 24-30 shooters |
note: a splash of vodka added is a real treat |
Directions:
1. Place the beets and potato in a saucepan, add water to cover, and add a scant tablespoon of salt.
2. Bring to a boil, reduce to a simmer, and let simmer 35-40 minutes, or until the beets and potato are cooked through.
3. With a slotted spoon, remove the beets and potato to a plate and set aside until cool.
4. Meanwhile, strain the cooking liquid and let cool.
5. Peel the beets and potato and combine with 2 cups cooled cooking liquid in a blender.
6. Process until a smooth puree is achieved.
7. Transfer the mixture to a pitcher and add enough cooking liquid, and additional water if necessary, until the desired consistency.
8. Stir in the lemon juice and season with salt and pepper.
9. Refrigerate until well-chilled.
10. Pour the chilled soup into chilled shot glasses and add a few cubes of cucumber to each.
11. Serve immediately.
12. This recipe is from: Lucy Vaserfirer
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