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Beetroot cooler on water

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1686
Kitchen Eastern European
Calorie content 122.1 kcal
Portions 8 port.
Cooking time 105 minutes
Proteins * 3.3 gr.
Fats * 6.4 gr.
Carbohydrates* 17.4 g
* per 100 gr. product
Beetroot cooler on water
Content

Beetroot cooler on water is a common and beloved summer soup that is eaten chilled. The dish turns out to be fragrant with a lot of vegetables and herbs. As a rule, in the summer you do not want hot and heavy food, so I often cook such a refrigerator.

Ingredients

Cooking process

step 1 out of 7
Prepare food for the fridge. Boil chicken eggs in advance. Wash and dry cucumbers and herbs thoroughly. Wash the beets thoroughly and place in a saucepan with a thick bottom, cover with cold water, bring to a boil. Reduce heat and cover. Cook for about an hour. The cooking time for beets depends on their size and quantity.
step 2 out of 7
Cool and peel the boiled beets, then grate on a coarse grater and put in a small container.
step 3 out of 7
Pour the required amount of drinking water into the saucepan in which you will cook the refrigerator, put the grated beets and add salt, granulated sugar, black pepper and lemon juice. Mix thoroughly. Refrigerate.
step 4 out of 7
Choose greens according to your own preferences. I always take the standard set - green onions, parsley and dill. Finely chop the clean greens. Cut the cucumbers into medium-sized cubes. Peel the boiled chicken eggs and cut them lengthwise into 2 or 4 pieces.
step 5 out of 7
Mix cucumbers and herbs in one container. Arrange on bowls, top with chilled beetroot broth. You can mix everything in a saucepan, and then pour it into portions.
step 6 out of 7
Decorate with halves or quarters of a chicken egg.
step 7 out of 7
Serve with sour cream. The fridge is quick and easy to prepare, provided you have cooked beets on hand.

Bon Appetit!

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