CookEat Recipe

Cream of Beetroots

Name: Cream of Beetroots
Ingredients: 1 Veal knuckle — Small veal knuckle; purchased mass unprinted; 2838 Millilitre Water — First boiling water, three quarts, DISCARD after five minutes; 3784 Millilitre Water — Fresh second water, four quarts STARTING soup; 2 Carrot — Medium carrots; 1 White onion — White onion; 1 Turnip — Turnip; 2 Leek — Leeks; 2 Branch Celery — Celery; 1 Clove — Clove; 6 Beetroot — Good-sized peeled red beets; 2 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 28 Gramme Butter — Butter for roux, one ounce; 57 Gramme Flour — Flour for roux, two ounces; 237 Millilitre Cream — Cream, half pint

Veal-knuckle and six-beet strained cream soup with two-stage water.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Boil small veal knuckle in three quarts water for five minutes and DISCARD that first liquid. Add four quarts fresh water, prepared vegetables, clove and seasonings; cover and gently simmer two hours, ensuring safe cooked veal broth.
Step 2
Skim fat. Stir one ounce butter with two ounces flour for one minute; strain veal-vegetable broth through chinois into roux pan. Pound the cooked beets in a clean mortar, return them to soup and boil thirty-five minutes.
Step 3
Add half-pint cream, bring to a safe boil, strain through clean cheesecloth into tureen and serve hot. Record final strained volume and whether beet solids are retained in final liquid; do not infer a 4-quart yield.

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