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Summer cold beetroot

2339

Kitchen Russian

Calorie content 96.8 kcal

Portions 10 port.

Cooking time 2 hours

Proteins * 3.8 g

Fats * 6.8 g

Carbohydrates* 5.2 gr.

Content

A cold summer first course is best done in a large saucepan, because they always ask for more. A light and tasty soup will be prepared even by a novice in the culinary art.

Ingredients

Cooking process

Trim the skin of the beetroot and cut it off and place separately the tops, 5 cm adjacent to the tubers. Rinse the beets. Boil the washed, peeled potatoes and eggs.

Grate the tubers coarsely and place in a saucepan.

Wash the tops and chop finely. This ingredient is optional, but very beneficial. Transfer the green leaves to the beets.

Pour boiling water into a saucepan, squeeze out the lemon juice to keep the dish bright and cook for 25 minutes. Cool the broth and refrigerate for 1 hour.

Wash green onions, chop, sprinkle with salt and grind well so that it separates juice.

Peel the cooled potatoes and eggs. Wash the cucumber and radish and cut everything together with the sausage into small cubes.

Transfer the grated onion to the chopped ingredients and stir.

Put the vegetable filling in a plate, pour in the broth with beets, adjusting the density of the beetroot to your tastes. Sprinkle chopped dill over the soup and serve with sour cream.

Bon Appetit!