Recipe: Beetroot and Ginger Consommé


  • Beetroot 200 gms
  • Ginger 25 gms
  • Onion finely chopped 20 gms
  • Carrot finely cut 10 gms
  • Leek 5 gms
  • Celery 5 gms
  • Whole egg 1 nos
  • Lemon juice 1 tsp
  • Seasoning To taste


Step 1

Take all the ingredients together and mix well along with the whole egg with shell. Do not add the lemon juice in it.

Step 2

Put in a stock pot and put it on simmer on a lazy bubble. Cook for an hour to have a raft formed.

Step 3

Carefully strain it through a muslin without turning it cloudy. Serve hot in a soup cup.




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