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
20minutes
Servings
5
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. Coarsely grate, add salt and vinegar.
  3. Mix and let stand. In the heat, put it in the refrigerator.
  4. Collect a few spoons of beetroot in a container for whipping, fill with cold kefir. You can try to do a little while.
  5. Add a little sea salt, ground pepper, sugar and horseradish. Whisk with a blender.
  6. Cut the cucumber and radish into strips.
  7. Chop the dill.
  8. Mix the cucumber with the dill.
  9. In a plate, take a spoonful of vegetables, place in the center.
  10. Pour our whipped mixture around.
  11. Drop a little cream, place a quail egg.
  12. Slice of rye ciabatta fry in butter, you can on one side.
  13. Break a slice and dip it lightly into a plate. Garnish with parsley.
  14. Serve chilled.
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