Chilled Beet Soup
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Chilled beet soup, also known as cold borscht or beetroot soup, is the best invention for hot weather, originating from Eastern European countries. It is popular from Poland to Estonia and is typically made with kefir, while in Russia it is often served with sour cream.
Ingredients
- Mustard Greens - 2 lbs
- Chicken Broth - 1½ l
- Citric Acid - ½ spoons
- Cucumbers - 3 pieces
- Scallions - 4 pieces
- Chicken Egg - 4 pieces
- Dill - 1.1 oz
- Celery salt - 0.4 oz
- Sour Cream - 8.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Ground coriander - ¼ spoons
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Peel 500 g of beetroot, grate it, and transfer it to a pot. Pour in hot broth, add citric acid, and bring to a boil. Let it steep for 30 minutes, then strain.
Step 3
Pour in hot broth, add citric acid, and bring to a boil.
Step 4
Let it steep for 30 minutes, then strain.
Step 5
Peel the remaining beetroot and boil it whole until tender. Reserve 500 ml of the cooking liquid and drain the rest.
Step 6
Mix the beet broth first with sour cream, and then with the beet stock. Store in the refrigerator.
Step 7
Finely chop the boiled beets and beet greens, and also mince the dill, onion, and celery.
Step 8
Cut the cucumbers into matchsticks or grate them.
Step 9
Combine all the vegetables and herbs together, then add salt, black pepper, and coriander.
Step 10
Pour the chilled broth over the vegetables.
Step 11
Serve with half a boiled egg on the plate.
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