| Cook Time | 75 minutes |
| Servings |
Ingredients
- 900 gram Yogurt
- 3 liters Broth
- 600 gram Beet
- 600 gram Potato
- 500 gram Chicken fillet
- 6 pieces Egg
- 250 gram Cucumber
- Lemon juice (to taste)
- 50 gram Green Onion
- 4 tablespoons Dill
- Salt (to taste)
- Black pepper (to taste)
- Sour cream
Ingredients
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Instructions
- Boil the chicken breast, fill it with 3.5 liters of water. Strain and cool the broth. Boil potatoes, eggs and beets, cool and peel. Cut the chicken and potatoes into small pieces.
- Beets, fresh cucumber and eggs grate on a coarse grater.
- Finely chop the onion and dill.
- Add salt and pepper to the chilled broth, add yogurt and stir well.
- To the yogurt-broth mixture gradually add the chopped ingredients, stirring constantly. Add lemon juice (optional), if the soup is thick, then add cold boiled water. If necessary, add salt and pepper. Put in the refrigerator for a couple of hours and let the beetroot well cool and infuse.
- Serve with sour cream, a piece of boiled egg and herbs. We like to add pieces of ice.
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