Description
Summer is the time to make cold beetroot soup. Moreover, the garden has grown beets and young cucumbers. Delicious, vitamin-rich, cold soup can be served as just the beet broth, and adding sour cream or yogurt.
Ingredients
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Beets
250 g
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Citric acid
-
Brown sugar
0.5 tsp
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Cucumber
100 g
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Sausage
100 g
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Chicken egg
1 piece
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Sour cream
100 g
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Chives
1 coup
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Salt
-
Black pepper
Cooking
1. Beet wash, clean and boil until tender.
2. Then the beets to remove in the broth, add citric acid or salt.
3. The broth after adding acid will have a beautiful red color.
4. Beets cool and cut into small cubes, add brown sugar Mistral and stir.
5. Sausage, egg and onion cut into small cubes. Cucumbers also finely chop.
6. Mix everything in a bowl. Salt and pepper to taste.
7. Add beet broth and cool. Serve the beetroot soup with sour cream.
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