Summer Beetroot Soup
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
10
Description
Be careful with the lemon acid and mustard; taste after the beetroot soup has had time to steep and cool properly. In freshly made warm beetroot soup, you may not feel that there is enough mustard and acidity.
Ingredients
- Salad Potatoes - 3 pieces
- Chocolate eggs - 5 pieces
- Sour Cream - 8.8 oz
- Cucumbers - 5 pieces
- Mayonnaise - 3.5 oz
- Mustard Greens - 2 tablespoons
- Scallions - 1 bunch
- Dill - 1 bunch
- Vinegar essence - 1 tablespoon
- Lemon - 0.4 oz
- Yellow Beets - 2 pieces
Step by Step guide
Step 1
Peel the beets, pour in 3 liters of water. Bring to a boil, add salt, pour in vinegar to prevent the future beet broth from losing its bright color, and cook the beets until tender. After that, remove the beets, cool them, and grate them on a coarse grater. Also cool the beet broth.
Step 2
Bake the potatoes in their skins, cool, peel, and cut into cubes. Boil the eggs and chop them into small cubes. Finely chop the cucumbers, onions, and dill.
Step 3
In the cooled beet broth, add the sour cream, mayonnaise, and mustard. Mix everything well.
Step 4
Add all the other ingredients listed above. Then add the lemon acid. Chill; if the acidity and mustard are insufficient, add a little more.
Step 5
Serve cold.
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