Cold Beetroot Soup
⏳ Time
4 hours
🥕 Ingredients
11
🍽️ Servings
6
Description
Cold beetroot soup is a great alternative to summer soup.
Ingredients
- Mustard Greens - 2 lbs
- Lemon - 1 piece
- Dill - 5.3 oz
- Scallions - 5.3 oz
- Cucumbers - 10.6 oz
- Parsley - 5.3 oz
- Chicken Egg - 4 pieces
- Radish - 10.6 oz
- Sour Cream - 7.1 oz
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Grate the beetroot on a coarse grater after trimming off the greens. Finely chop the greens.
Step 2
Sauté the beets with their greens in a pot with sunflower oil, covered with a lid.
Step 3
Add lemon juice (squeeze it out) and pour in water to complete the dish.
Step 4
Boil 4 eggs. Separate the yolks from the whites. Mash the yolks until smooth and cut the whites into thin strips.
Step 5
Cut the cucumber, radish, and herbs into thin strips.
Step 6
After cooling, place the vegetables in the pot.
Step 7
Add salt, pepper, and sugar to taste.
Step 8
Add sour cream.
Step 9
Refrigerate for 2 hours.
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