Chilled Beet Soup with Veal

Soups | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chilled Beet Soup with Veal

Ingredients

Veal - 7.1 oz
Carrot - 5.3 oz
Onion - 2.6 oz
Beetroot - 5.3 oz
Water - 42 fl oz
Mustard Greens - 1.8 oz
Sour Cream - 8.8 oz
Wheat Flour - 0.9 oz
Chocolate eggs - 2 pieces
Bread Kvass - 7 fl oz
Dill - 1 tablespoon
Cucumbers - 3.5 oz
Scallions - 1 bunch
Vinegar essence - 1 teaspoon
Sugar - to taste
Garlic - to taste
Salt - to taste

Step by Step guide

Step 1

Pour cold water over the peeled vegetables and boil. Add salt at the end.

Step 2

Wash the beetroot under running water, chop, and cook in a covered pot with a small amount of water slightly acidified with vinegar. Wash the eggs, boil them hard, cool, and cut into quarters or slices.

Step 3

Peel the cucumbers and cut them into strips or slices. Cut the boiled veal into cubes. Strain the broth, add the greens, and the dressing.

Step 4

Cool, add the beet kvass, sour cream, and season with garlic mixed with salt and sugar. Add the eggs, veal, cucumbers, and sprinkle with chopped herbs. Serve cold. Serve boiled potatoes separately.