🫙 From the Spice Rack
Rosey Cucumber Soup
2 large cucumber -- peeled, seeded & dic 16 ounces pickled beets, drained, juice reserved -- sliced 1/2 cup onion -- chopped 2 tablespoons parsley -- chopped 3 cups chicken broth
sideeasy
Ingredients7 items
Ingredients
- 2large cucumber -- peeled, seeded & dic
- 16ouncepickled beets, drained, juice reserved -- sliced
- 1/2cuponion -- chopped
- 2tablespoonparsley -- chopped
- 3cupchicken broth
- 1teaspoonsugar
- 1/4teaspoonpepper
Directions
- 1
2 large cucumber -- peeled, seeded & dic 16 ounces pickled beets, drained, juice reserved -- sliced 1/2 cup onion -- chopped 2 tablespoons p
- 2
transfer to a container
- 3
Taste for seasoning, adding reserved beet juice to taste
- 4
Refrigerate several hours or for several days
- 5
Sprinklw tih chopped green onion tops or chives before serving