Cold Beet Soup with Cucumbers, Sorrel, and Birch Juice
0
0
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Cold Beet Soup with Cucumbers, Sorrel, and Birch Juice
Ingredients
- Birch sap - 1 qt
- Sorrel - 3.5 oz
- Yellow Beets - 1 piece
- Onion - 1 head
- Cucumbers - 2 pieces
- Scallions - 1 bunch
- Chicken Egg - 2 pieces
- Salt - to taste
- Sugar - to taste
- Sour Cream - 7.1 oz
Step by Step guide
Step 1
Boil the beet, peel it, and grate it.
Step 2
Chop the onion and sorrel and lightly sauté in vegetable oil.
Step 3
Grate the cucumbers on a coarse grater.
Step 4
Hard boil the eggs and grate them.
Step 5
Chop the green onion.
Step 6
Combine all ingredients and pour in the birch juice. Season with sugar, salt, and pepper. Dress the soup with sour cream.
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