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 Beetroot Soup Recipe
In summer, it's time to cook a cold beetroot. Moreover, beets and young cucumbers have already grown in the garden. A very tasty, vitamin-rich cold soup can be served either on a simple beet broth, or by adding sour cream or kefir.
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Wash the beets, peel and boil until tender.
    Wash the beets, peel and boil until tender.
  2. Then remove the beets, add citric acid or salt to the broth.
    Then remove the beets, add citric acid or salt to the broth.
  3. The broth will acquire a beautiful red color after adding the acid.
    The broth will acquire a beautiful red color after adding the acid.
  4. Cool the beetroot and cut into small cubes, add brown sugar and mix.
    Cool the beetroot and cut into small cubes, add brown sugar and mix.
  5. Sausage, egg and onion cut into small cubes. Cucumbers are also finely chopped.
    Sausage, egg and onion cut into small cubes. Cucumbers are also finely chopped.
  6. Mix everything in a bowl. Add salt and pepper to taste.
    Mix everything in a bowl. Add salt and pepper to taste.
  7. Add beetroot broth and cool. Serve beetroot soup with sour cream.
    Add beetroot broth and cool. Serve beetroot soup with sour cream.
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