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
- Peel the beets and cut into thin strips.
- Peel tomatoes and grind in a blender.
- In a pot of Zepter pour water, put beets and grated tomatoes.
- Cover with a lid and put on the fire below average. As soon as the arrow is selected to the green zone, the fire is reduced to a minimum. When the arrow came to the middle of the green field, we note 40 minutes.
- When the time is up, shift the beets with broth in the tureen and leave to cool completely. Put on to cook the eggs.
- Wash radishes and cucumbers and cut into strips. I grated it on the same grater as the beets. When the eggs are cooked, cool in cold water, clean. We'll just need the yolks.
- Rub sour cream with yolks until smooth. We shift the sauce in the heavy boat.
- In a tureen add the beets, radish and cucumber, and finely chopped greens. Serve cold with sour cream sauce.
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