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Print Recipe
Beetroot Soup Cold Recipe
Beetroot – rich in vitamins, delicious, healthy, full of color and a distinctive vegetable taste. Very tasty cold soup. Just in time for summer.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Take a pot in which we will prepare beetroot (I cook everything "by eye", I think, there will be a liter of 3-4), put the cleaned and washed beets, pour water full pot (water do not regret, if left, nothing, but if not enough, it is not) and cook until ready. I cook for a long time, about 3 hours.As the beet is cooked, we take it out and cool it, we do not pour water from the beet on it, we will make beetroot - we cool the broth.While the beets were cooking I boiled potatoes, eggs and heart. When everything has cooled down we begin to form our beetroot.
    Take a pot in which we will prepare beetroot (I cook everything "by eye", I think, there will be a liter of 3-4), put the cleaned and washed beets, pour water full pot (water do not regret, if left, nothing, but if not enough, it is not) and cook until ready. I cook for a long time, about 3 hours.As the beet is cooked, we take it out and cool it, we do not pour water from the beet on it, we will make beetroot - we cool the broth.While the beets were cooking I boiled potatoes, eggs and heart.
When everything has cooled down we begin to form our beetroot.
  2. Cutting should get 3/4 of the pan. Take the same volume of the pan and cut into a cube of beets.
    Cutting should get 3/4 of the pan.
Take the same volume of the pan and cut into a cube of beets.
  3. A fat-free heart. (Heart I clean after cooking, I feel so comfortable. The broth can be left something on it to cook).
    A fat-free heart. (Heart I clean after cooking, I feel so comfortable. The broth can be left something on it to cook).
  4. Eggs.
    Eggs.
  5. Potatoes.
    Potatoes.
  6. Onion.
    Onion.
  7. Fresh cucumber.
    Fresh cucumber.
  8. When everything is cut, pour a little beet broth (if it is dark, not red - this is how it should be, I always have this) and mix - so convenient, well, and then fill a full pan.And most importantly. First, you need to salt to taste, and then add a little citric acid and bring to taste. If you overdo it with salt-it does not matter, beetroot stand and vegetables will take salt and acid. I, after infusion, then add salt and citric acid.
    When everything is cut, pour a little beet broth (if it is dark, not red - this is how it should be, I always have this) and mix - so convenient, well, and then fill a full pan.And most importantly. First, you need to salt to taste, and then add a little citric acid and bring to taste. If you overdo it with salt-it does not matter, beetroot stand and vegetables will take salt and acid. I, after infusion, then add salt and citric acid.

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