"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lillian's Beet Soup Recipe

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This recipe for Lillian's Beet Soup, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vickie Branom
Added: Sunday, October 28, 2007


fresh beets
beet greens chopped

1 1/2 lbs. boneless pork roast
6 c. water

12oz.or more sour cream
salt & pepper to taste

Cook salted pork roast in simmering water until meat shreds.
Pour liquid through sieve to remove fat.

Chop up beet greens & set aside.

Fill pressure cooker 2/3 full with 1 1/2 c. water. & beets.
Cook @.15 lbs. pressure 15 min.

Plunge beets in cold water,skin & julienne them.
Add strained broth, shredded meat, julienned beets & beet greens & beet juice to soup pot.
Cook until beets are to desired consistency.

Just before serving add sour cream & stir to combine.

Salt & pepper to taste.

Note * Lillian cooks her meat in the pressure cooker as well.

Note * Last time I used Venison instead of the Pork It was okay..., But I prefer the pork.

Personal Notes:
Personal Notes:
This is another recipe from my mother in law.
She learned to make it from her mother.
I'd never tasted anything like it before.
It's delicious !!!




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