Classic Beetroot Soup with Kvass
⏳ Time
15 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
The prepared and seasoned classic beetroot soup can be stored in the refrigerator for up to a day; otherwise, it will become thick and have a sour taste. However, in any case, before serving, the soup should be slightly chilled and infused.
Ingredients
- Bread Kvass - 20 fl oz
- Beetroot - 20 fl oz
- Yellow Beets - 3 pieces
- Scallions - 1 bunch
- Cucumbers - 2 pieces
- Turnips - 2 pieces
- Chocolate eggs - 2 pieces
- Sour Cream - 5 tablespoons
- Sugar - 1 teaspoon
- Citric Acid - to taste
- Vinegar essence - 1 tablespoon
- Salt - to taste
- Dill - to taste
- Parsley - to taste
Step by Step guide
Step 1
Wash all the vegetables thoroughly.
Step 2
Boil the beets and carrots in their skins, cool them, peel, and cut into strips.
Step 3
Peel the fresh cucumbers and also cut them into strips.
Step 4
Chop the green onions and mix them with salt.
Step 5
Pour the cooled kvass and strained beet and carrot broth over all the chopped vegetables, add salt, sugar, citric acid, and sprinkle with chopped dill and parsley.
Step 6
When serving, place cut eggs and sour cream in each bowl of beetroot soup.
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