Russian-style Chilled Beetroot Soup

• 1 small tin Tinned beetroot
• 1 medium Onion
• 1 small clove Garlic
• 1/2 a rice bowl Cooked rice (cold rice is fine)
• 1 to cover the ingredients in a pot Water
• 2 Consomme cubes
• 400 ml or more Milk
• 1 Salt and pepper (to mix with milk)

1. Put all ingredients in a pot and cover with water.
2. Put the pot over the heat.
3. Add enough water to cover the ingredients while cooking.
4. After bringing to boil, turn down the heat and continue to cook until the vegetables are tender.
5. Skim off the scum, if you prefer.
6. (I don't bother, because I think it gives flavour to the dish.)
7. Add a generous amount of salt and pepper.
8. Transfer the contents of the pot to a food processor and blitz until smooth.
9. How beautiful this soup looks!
10. To obtain a very smooth soup, blitz for at least 40 seconds.
11. You could freeze the soup at this point.
12. It'll be very handy for times when you have a sudden guest.
13. Defrost and mix with milk to make a smooth soup.
14. Stir in the milk and ladle into chilled dishes.
15. Garnish with some greens.
16. Because this soup has rice, enjoy the distinctive chewy texture.
17. Delightful.
18. Use any brand of tinned beetroot.
19. You can find whole beetroot or sliced.
20. Both have a beautiful colour.

beetroot, onion, clove garlic, rice, water, milk, salt

Taken from cookpad.com/us/recipes/156301-russian-style-chilled-beetroot-soup (may not work)