Cream of Beet Soup

Well, I know Liz isn’t looking forward to this and frankly the whole pickle relish definitely kills it for me too.(if the canned beets didn’t off the bat). I myself say stick with the Beet Borsht posted previously.

But, speaking of creamed, I am getting creamed in the Blogger’s Choice Awards…which is worse than beet soup…so go vote for me! A vote for Retro-Food is a vote for misunderstood American Recipes of yesteryear!

Cream of Beet Soup

3 tablespoons butter
3 tablespoons flour
3 cups milk
No. 2 can beets
1½ teaspoons salt
2 teaspoons grated onion
1 tablespoon pickle relish
¼ cup cider vinegar or to taste

Melt butter, blend in flour and gradually stir in milk; cook over direct heat, stirring constantly until  sauce boils and thickens. Drain beets (save juice) and put beets through ricer or food mill into the hot sauce. Add salt, onion, beet juice, and pickle relish, and heat again to boiling. Remove from heat, add vinegar and serve immediately. 5 servings. The Modern Family Cookbook


  1. You got that right!!! Pickle relish in soup? Worse than I thought!

  2. Worse than I thought too.

  3. LOL

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