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Print Recipe
Cold Beetroot Soup with Yogurt Recipe
After reviewing almost all the recipes, such as mine, not found, so I decided - will introduce you to our favorite Cold beetroot yogurt. Well, if you missed it, I apologize, although cold Sokolnikov not much happens, and the proportions very good.
Cook Time 75 minutes
Servings
Ingredients
Cook Time 75 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. Beets, fresh cucumber and eggs grate on a coarse grater.
    Beets, fresh cucumber and eggs grate on a coarse grater.
  3. Finely chop the onion and dill.
    Finely chop the onion and dill.
  4. Add salt and pepper to the chilled broth, add yogurt and stir well.
    Add salt and pepper to the chilled broth, add yogurt and stir well.
  5. 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.
    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.
  6. Serve with sour cream, a piece of boiled egg and herbs. We like to add pieces of ice.
    Serve with sour cream, a piece of boiled egg and herbs.
We like to add pieces of ice.

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