Beetroot Soup Recipe
We were fed this soup last summer in Spain on the Mediterranean coast. When they poured it on plates, to be honest, I thought that my children would not be there, but what was my surprise when our Yesena ate several supplements, and the next day she asked for it. Today we had Mediterranean beetroot for lunch. So delicious that I wanted to share.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. Boil potatoes, beets, eggs. Peel the vegetables. Cool the mineral water and yogurt.
  2. Cut potatoes into very small cubes (do not digest, then small cubes will remain)
  3. Cut the eggs into small pieces, but do not turn them into porridge. Grate cucumbers on a coarse grater with straws (like noodles).
  4. Cut the balyk noodles (ham) – thin and long.
  5. Cut the beetroot into small cubes.
  6. Pour the yogurt into the form with the meat and smooth it well. Let’s stand for a few minutes. Then dilute with mineral water. Usually the proportion is 1×1. Salt. Mix everything well. And stand a little longer.
  7. And now pour on plates and sprinkle with herbs (optional).
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