Cold beetroot soup

Ukrainian cuisine

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Description Products Steps

Beetroot soup is a cold analogue of borscht. There are many recipes for its preparation. But one common feature is that almost all ingredients cannot be cooked, with the exception of beets and some other products. The soup is very simple to prepare. You only need 15 minutes of active cooking. Cooking beets takes the most time, but you can use vacuum-packed ones from the store.

1. Calories
   54,82 kcal
2. Protein
   3,26 gram
3. Fat
   3,28 gram
4. Carbohydrates
   2,96 gram
5. ~ Time
   1 H 5 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Beet

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   1 piece = 130 g
2. Cucumber

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   0.5 pcs. = 60 g
3. Chicken egg

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   2 pcs. = 120 g
4. Sour cream

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   1 tbsp. l. = 25 g
5. Lemon juice

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   1 tbsp. l. = 18 g
6. Green onions

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   4 feathers = 20 g
7. Dill

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   4 branches = 8 g
8. Water

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   200 ml = 200 g
9. Salt

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   to taste
10. Sugar

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    to taste

Steps:

1. 
   Wash the beets, cucumbers and green onions. Boil chicken eggs hard and peel.
2. 
   Boil the beets until tender for 40-50 minutes.
3. 
   Slice the green onions diagonally into thin pieces.
4. 
   Cut the eggs into small strips or pass them through an egg slicer.
5. 
   Cut the cucumbers into thin strips.
6. 
   Cool the finished beets and peel them. Also cut it into thin strips.
7. 
   Place cucumber, eggs, beets and green onions on a plate.
8. 
   Fill everything with cold boiled water. Add lemon juice, salt and sugar to taste.
9. 
   Add sour cream and chopped dill to beetroot soup. Stir.
10. 
    Cold beetroot soup is ready. Bon appetit!
11. 
    Serve the beetroot dumplings with garlic.

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