Beetroot Soup Cold Recipe
Beetroot is rich in vitamins, tasty, healthy, has a rich color and a characteristic vegetable taste. Very tasty cold soup. Just in time for summer.
Servings
6
Cook Time
40minutes
Servings
6
Cook Time
40minutes
Ingredients
Instructions
  1. We take a saucepan in which we will cook beets (I cook everything “by eye”, I think there will be 3-4 liters), put the peeled and washed beets, fill a full saucepan with water (we do not regret water, if there is nothing left, but if there is not enough, then not) and cook until ready. I cook for a long time, about 3 hours. As soon as the beetroot is cooked, we take it out and cool it, we do not pour water from the beetroot onto it, we will cook beetroot soup – we cool the broth. While the beetroot was cooking, I cooked potatoes, eggs and a heart. When everything cools down, we begin to form our beets.
  2. Slicing should occupy 3/4 of the area of the baking sheet. Take a frying pan of the same volume and cut the beetroot into cubes.
  3. A heart without fat. (I clean my heart after cooking, I feel so comfortable. You can leave the broth, cook something on it).
  4. Eggs.
  5. Potatoes.
  6. Onion.
  7. Fresh cucumber.
  8. When everything is sliced, pour in a little beetroot broth (if it’s dark and not red – that’s how it should be, I always have this) and mix – so convenient, good, and then pour a full saucepan. And most importantly. First you need to add salt to taste, and then add a little citric acid and bring to taste. If you overdo it with salt, it doesn’t matter, the beets will stand, and the vegetables will take salt and acid. I, after infusing, then add salt and citric acid.
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