Second popular after borscht beet soup kitchen of the Slavic peoples — the beetroot. This is a cold summer stew of boiled red beetroot with fresh seasonal vegetables, herbs, sour cream and ice, which is good to throw directly into the plate. In the role of the broth here can act and beet broth, and beet kvass, and even mineral water.
Cook Time | 40 minutes |
Servings |
Ingredients
- 800 gram Beet
- 2 pieces Cucumber
- 3 pieces Tomato
- 8 pieces Radish
- 3 twigs Dill
- 3 pieces Green Onion
- 100 gram Sour cream
- 2 pieces Chicken egg
- 1 liter Water
Ingredients
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Instructions
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