1 small onion, finely chopped
1 large carrot, coarsely grated
1/2 kg of beetroot, peeled and coarsely grated
1 bay leaf
1 sprig of fresh parsley
2 chicken bouillon tablets dissolved in 4 cups (chill) of hot water
1 egg white whipped to a snow-like consistency
Juice from half a lemon
Salt and pepper to taste
1 small onion, finely chopped
1 large carrot, coarsely grated
1/2 kg of beetroot, peeled and coarsely grated
1 bay leaf
1 sprig of fresh parsley
2 chicken bouillon tablets dissolved in 4 cups (chill) of hot water
1 egg white whipped to a snow-like consistency
Juice from half a lemon
Salt and pepper to taste
In a pot, combine the vegetables, parsley, bay leaf, and chicken bouillon
Let it come to a boil, cover, and cook for 30 minutes
Strain the soup through a fine-mesh sieve, separate the vegetables, and return the broth to the pot
Bring it to a simmer again and whisk in the whipped egg white
Cook on low heat for an additional 15 minutes
Strain the soup one more time through a very fine-mesh sieve (or coffee filter), mix in the lemon juice, and refrigerate
Season with salt and pepper once chilled
To enjoy the vegetables, mash them up and make a purée.
