|Source||Ruth Browning (1988)|
|Prep time||5 minutes|
|Cooking time||1 hour, 10 minutes|
|Total time||1 hour, 15 minutes|
Pour beets and liquid from can into a saucepan. Fill the beet can with water and pour water into the saucepan. Cover pan and simmer for 1 hour, or until the juice is cooked out of the beets. Remove beets and add 1 can condensed consomme or bouillon to the juice. Cover and simmer 10 minutes longer. Season to taste. Serve either hot or cold (with sliced cucumbers floating in it).