Beetroot soup is the second most popular after borscht in the cuisine of Slavic peoples — from beetroot. This is a cold summer stew of boiled red beetroot with fresh seasonal vegetables, herbs, sour cream and ice, which is good to serve right on a plate. Beet broth, beet kvass, and even mineral water can act as a broth here.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 800 gram Beet
- 2 pieces Cucumber
- 3 pieces Tomato
- 8 pieces Radish
- 3 twigs Dill
- 3 pieces Green Onion
- 100 gram Sour cream
- 2 pieces Chicken egg
- 1 liter Water
Ingredients
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Instructions
- Peel the beets and cut them into thin strips.
- Peel the tomatoes and chop them in a blender.
- Pour water into a Zepter pan, put beets and grated tomatoes.
- Cover with a lid and put on a lower-than-average heat. As soon as the arrow is selected in the green zone, the fire is minimized. When the arrow has reached the middle of the green field, we mark 40 minutes.
- After the time has elapsed, transfer the beetroot and broth to a tureen and leave until completely cooled. Put the eggs to boil.
- Wash radishes and cucumbers and cut into strips. I grated it on the same grater as the beetroot. When the eggs are cooked, cool in cold water, peel. We'll only need the yolks.
- Rub the sour cream with the yolks until smooth. We transfer the sauce to a heavy boat.
- Add beetroot, radish and cucumber to the soup tureen, as well as finely chopped greens. Serve cold with sour cream sauce.
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