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Print Recipe
Beetroot Soup Recipe
In summer, it's time to prepare a cold beetroot soup. Moreover, beets and young cucumbers have already grown in the garden. Very tasty, vitamin cold soup can be served as a simple beet broth, and adding sour cream or kefir.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Beets wash, clean and boil until tender.
    Beets wash, clean 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. Broth after adding acid will acquire a beautiful red color.
    Broth after adding acid will acquire a beautiful red color.
  4. Cool beets and cut into small cubes, add brown sugar and mix.
    Cool beets and cut into small cubes, add brown sugar and mix.
  5. Sausage, egg and onion cut into minute cubes. Cucumbers, too, chopped cut into.
    Sausage, egg and onion cut into minute cubes. Cucumbers, too, chopped cut into.
  6. Mix everything in a bowl. Salt and pepper to taste.
    Mix everything in a bowl. Salt and pepper to taste.
  7. Add beet broth and cool. Serve beetroot soup with sour cream.
    Add beet broth and cool. Serve beetroot soup with sour cream.

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