Cold Beet Soup

Name: Cold Beet Soup
Ingredients: 4 strong beef broth quarts; 1 white or red wine quart; 2 louro leaves; 1 lime rind, finely grated; salt and pepper to taste; 5-6 large, raw beetroot, peeled and grated; 2 tablespoons tomato extract; 3 egg whites beaten until stiff; 1/2 tablespoon cornstarch; 5 tablespoons buttermilk

1
4 strong beef broth quarts
2
1 white or red wine quart
3
2 louro leaves
4
1 lime rind, finely grated
5
salt and pepper to taste
6
5-6 large, raw beetroot, peeled and grated
7
2 tablespoons tomato extract
8
3 egg whites beaten until stiff
9
1/2 tablespoon cornstarch
10
5 tablespoons buttermilk

Ingredients

1
4 strong beef broth quarts
2
1 white or red wine quart
3
2 louro leaves
4
1 lime rind, finely grated
5
salt and pepper to taste
6
5-6 large, raw beetroot, peeled and grated
7
2 tablespoons tomato extract
8
3 egg whites beaten until stiff
9
1/2 tablespoon cornstarch
10
5 tablespoons buttermilk

Directions

1
Prepare the beef broth (can be prepared with tablets)
2
Add the beetroot, wine, tomato extract, louro leaves, and finally the beaten egg whites
3
Bring to a simmer and cook until the mixture thickens
4
Remove from heat and let it rest for 10 minutes
5
Strain through a fine-mesh sieve and refrigerate until chilled
6
When cold, serve well-chilled with buttermilk tempered with salt, pepper, and grated lime rind