Ingredients

• 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

Instructions

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.