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.
Instructions
- Boil potatoes, beets, eggs. Peel the vegetables. Mineral water and yogurt to cool.
- Very small cubes to cut potatoes (do not digest, then there will be small cubes)
- Cut the eggs into small pieces, but not into porridge. The cucumbers on a coarse grater strips (like noodles).
- Cut balyk (ham) noodles - thin and long.
- Beets cut into small cubes.
- 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.
- And now pour on plates and sprinkle with herbs (on the fan).
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