Cold Soup with Pickled Beets Recipe
Do you want to try a beetroot cooler in the summer heat like in a restaurant? It is not difficult at all, the main thing is to serve it beautifully. This portion in the restaurant costs 4 euros, so we cook at home! You can whip up a beetroot-kefir smoothie for one serving on trial or just for the family. Pickled beets can be safely stored in the refrigerator for several days under the lid.
Servings 5
Cook Time 20 minutes
Ingredients
- 0,5 kg Beetroot
- 1 liter Kefir 2%
- Cucumber fresh
- Radish to taste
- Dill to taste
- 5 pieces Quail eggs
- 1 teaspoon Horseradish
- Salt to taste
- Black pepper to taste
- 2 tablespoons Vinegar (9%)
- Cream (33%) to taste
- 5 slices Bread for serve
- 5 teaspoons Butter for serve
- 1 teaspoon Sugar
- Parsley for serve
Instructions
- In Latvia, beetroot cold cookers are made from ready-made pickled beets. It is sold in every store grated in 0.5 cans. But you can pickle them yourself. Cook, clean.
- Coarsely grate, add salt and vinegar.
- Mix and let stand. In the heat, put it in the refrigerator.
- Collect a few spoons of beetroot in a container for whipping, fill with cold kefir. You can try to do a little while.
- Add a little sea salt, ground pepper, sugar and horseradish. Whisk with a blender.
- Cut the cucumber and radish into strips.
- Chop the dill.
- Mix the cucumber with the dill.
- In a plate, take a spoonful of vegetables, place in the center.
- Pour our whipped mixture around.
- Drop a little cream, place a quail egg.
- Slice of rye ciabatta fry in butter, you can on one side.
- Break a slice and dip it lightly into a plate. Garnish with parsley.
- Serve chilled.