Description
Favorite summer cold soup in our country hash! And I propose you my version of the hash with seafood. It is much easier beef hash and those who count calories, I hope useful to you!
Ingredients
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The juice of a freshly squeezed
250 ml
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Yogurt
250 ml
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Cucumber
1 piece
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Chicken egg
2 piece
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Chives
0.5 coup
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Dill
0.5 coup
-
Radishes
6 piece
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Squid
100 g
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Mussels
100 g
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Shrimp
-
Mineral water
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Salt
-
Citric acid
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Horseradish
1 tsp
Cooking
Grind the beets in a blender or grate through a folded cheesecloth to squeeze the juice
Beet juice you can use raw. But I prefer to get rid of the raw taste, so the juice bring to a boil, remove from the heat and completely cooled
Mix with chilled yogurt
Finely chop the chives and dill
Small cubes, chop the radishes and cucumber
Finely chop the eggs
Finely chop the boiled squid. Cooked and frozen mussels, pour over boiling water, sieve, allow to drain and cool.
To combine the greens, vegetables, eggs, and sliced squid. Pour it all with a mixture of beet juice and yogurt. Add salt, slightly acidified with citric acid and add the horseradish. Put into the refrigerator to cool. If necessary, dilute mineral water (if not enough liquid)
Pour into bowls. Put the mussels and put the shrimp
I also want to share with you a beautiful way to cool the soup. For this advance take molds for ice. Put in each cell of a leaf of parsley or dill, pour water and freeze. These beautiful ice cubes can be used to cool the hash - just put a few cubes in a bowl. Looks very impressive and hash cools quickly! You can apply the ice bucket or the ice cream dish with these cubes separately and each will put itself at will
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