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Print Recipe
Beetroot Soup Recipe
This soup we were fed last summer in Spain on the Mediterranean sea. When poured on the plates, I honestly thought that my children will not be, but what was my surprise when our Esena ate a few supplements, and the next day asked for it. Today for lunch was a Mediterranean beetroot. So tasty, that wanted to share.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Boil potatoes, beets, eggs. Peel the vegetables. Mineral water and yogurt to cool.
    Boil potatoes, beets, eggs. Peel the vegetables.
Mineral water and yogurt to cool.
  2. Very small cubes to cut potatoes (do not digest, then there will be small cubes)
    Very small cubes to cut potatoes (do not digest, then there will be small cubes)
  3. Cut the eggs into small pieces, but not into porridge. The cucumbers on a coarse grater strips (like noodles).
    Cut the eggs into small pieces, but not into porridge.
The cucumbers on a coarse grater strips (like noodles).
  4. Cut balyk (ham) noodles - thin and long.
    Cut balyk (ham) noodles - thin and long.
  5. Beets cut into small cubes.
    Beets cut into small cubes.
  6. In a pan with the meats, pour the yogurt and well promoseven. Let's stand for a few minutes. Then dilute with mineral water. Usually the proportion is 1x1. Salt. All mix well. And a little more standing.
    In a pan with the meats, pour the yogurt and well promoseven. Let's stand for a few minutes. Then dilute with mineral water.
Usually the proportion is 1x1.
Salt. All mix well. And a little more standing.
  7. And now pour on plates and sprinkle with herbs (on the fan).
    And now pour on plates and sprinkle with herbs (on the fan).

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