Cold Tomato Juice Soup
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Cold Tomato Juice Soup
Ingredients
- Tomatoes - 14.1 oz
- Beetroot - 14.1 oz
- Water - 2 qt
- Salad Potatoes - 7.1 oz
- Rutabaga - 7.1 oz
- Cucumbers - 14.1 oz
- Tarragon - 2 pieces
- Chocolate eggs - 3 pieces
- Scallions - 1 bunch
- Orange Bell Peppers - 4 pieces
- Sour Cream - 5 tablespoons
- Salt - to taste
Step by Step guide
Step 1
Wash ripe tomatoes, cut them, lightly salt, and let them sit for a while; then strain the juice through cheesecloth. Grate the beetroot and also strain the juice.
Step 2
Pour 2 liters of water over the skins of the tomatoes and the beetroot pulp and boil for 10–15 minutes; then strain, cool, and combine with the prepared tomato and beetroot juice.
Step 3
Slice the boiled potatoes, fresh peeled cucumbers, boiled rutabaga, hard-boiled eggs, and chop the tarragon and green onions.
Step 4
Remove the seeds from the bell peppers, roast them, cool, and chop; mix everything with sour cream and dilute with the prepared vegetable broth.
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