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.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. Wash the beets, peel and boil until tender.
  2. 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.
  4. 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.
  6. Mix everything in a bowl. Add salt and pepper to taste.
  7. Add beetroot broth and cool. Serve beetroot soup with sour cream.
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