Description
Second popular after borscht beet soup kitchen of the Slavic peoples — the beetroot. It is a cold summer soup made from boiled red beets with fresh seasonal vegetables, greens, sour cream and ice, which is good throw to the plate. The role of the broth here can speak and beet broth, and beet kvass, and even mineral water.
Ingredients
-
Beets
800 g
-
Cucumber
2 piece
-
Tomato
3 piece
-
Radishes
8 piece
-
Dill
3 sprig
-
Green onions
3 piece
-
Sour cream
100 g
-
Chicken egg
2 piece
-
Water
1000 ml
Cooking
Beets peel and cut into thin strips. I rubbed on "Korean" grater.
Tomatoes peel and grind in a blender.
Zepter in a saucepan pour water, put the beets and pureed tomatoes.
Cover and put on the fire below average. As soon as the needle gets to the green, the area of the fire diminish to a minimum. When the needle went to the middle of green fields, takes 40 minutes.
When time is up, put the beets with the broth in a tureen and leave to cool completely. Put on to cook the eggs.
Radishes and cucumbers wash and cut into strips. I rubbed on the same grater that and beets. When eggs are boiled, cooled in cold water, cleaned. We will only need the yolks.
RUB the cream with egg yolks until smooth. Put the sauce in a sauceboat.
In a tureen add the beets, radish and cucumber, and finely chopped greens. Served cold with sour cream sauce.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.