Servings: 6

1 quart beef stock 1 quart beef stock
 
3 leeks, chopped 3 leeks, chopped
 
1 stalk celery, chopped 1 stalk celery, chopped
 
2 medium onions, quartered 2 medium onions, quartered
 
6 peppercorns 6 peppercorns
 
6 large beets 6 large beets
 
3 egg whites and shells 3 egg whites and shells
 
1 envelope plus 1 teaspoon plain gelatin, dissolved in 1/4 cup cold water 1 envelope plus 1 teaspoon plain gelatin, dissolved in ¼ cup cold water
 
Salt and pepper to taste Salt and pepper to taste
 
6 tablespoons sour cream 6 tablespoons sour cream

Place beef stock in a saucepan and add leeks, celery, onion, peppercorns, beets, egg whites, and shells. Simmer 1 hour, or until beets are cooked.
Strain through cheesecloth into stainless steel bowl. Reserve beets. Remove fat from surface.
Add dissolved gelatin. Taste for seasoning.
Peel beets and cut into julienne strips. Add to consomme.
Place the bowl in a larger vessel filled with ice and chill, stirring constantly, until consomme jells lightly (or chill in refrigerator, stirring often).
Serve in individual bowls. Garnish each serving with a tablespoon of sour cream.