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.