Classic Beetroot Soup
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Classic Beetroot Soup is a refreshing and vibrant dish, perfect for hot summer days. This chilled soup is made with fresh beets, cucumbers, and herbs, blended together to create a smooth and flavorful experience. Often served with a dollop of sour cream and garnished with dill, it's a delightful way to enjoy the earthy taste of beets. Pair it with a slice of crusty bread for a light and satisfying meal.
Ingredients
- Beetroot - 5.3 oz
- Chicken Egg - 1 piece
- Cucumbers - 2.6 oz
- Corn Salad - 0.5 oz
- Parsley - 0.2 oz
- Dill - 0.2 oz
- Sour Cream - 1.8 oz
- Sugar - 0.4 oz
- Citric Acid - a pinch
- Vinegar essence - 1 tablespoon
- Salt - to taste
- Sparkling water - 17 fl oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Wash the beetroot and cook it until tender (you can trim the top if you're not sure you've cleaned it well, as it tends to hold the most dirt); add some citric acid to the water. There should be enough water in the pot to yield at least 300 ml of broth.
Step 3
Strain the broth. Cool the cooked beetroot and peel off the skin.
Step 4
Boil the egg hard.
Step 5
Finely chop the beetroot and place it at the bottom of a soup tureen or another suitably sized container.
Step 6
Combine 300 ml of broth with sugar and vinegar. Pour into the soup tureen.
Step 7
Add finely chopped egg white to the soup bowl.
Step 8
Mash the egg yolk and mix it with sour cream.
Step 9
Finely chop the lettuce, onion, and cucumbers, and add them to the soup pot.
Step 10
Add 400–500 ml of cold sparkling water (to achieve the desired thickness), season the beet soup with sour cream, and salt to taste.
Step 11
Before serving, sprinkle finely chopped dill and parsley onto the plate.
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