Take some red beetroots, wash thoroughly and peel, and then boil in a moderate quantity of water from two to three hours over a slow fire, by which time a strong red liquor should have been obtained. Strain off the liquor, adding lemon juice, sugar, and salt to taste, and when it has cooled a little stir in sufficient yolks of eggs to slightly thicken it.

This may be used either hot or cold. In the former case it is usually strengthened with a little home-made beef stock, and is considered to possess valuable tonic properties.

If after straining off the soup the remaining beetroot is not too much boiled away, it may be chopped finely with a little onion, vinegar, and dripping, flavored with pepper and salt, and used as a vegetable.