Beetroot soup with egg

Ukrainian cuisine

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Description Products Steps

If you like cold soups, such as okroshka, pay attention to the recipe for beetroot soup with egg. Beetroot soup is a cold soup whose main ingredient is beets. There are many options for preparing this dish. In addition to the classic version of beetroot soup, you will need fresh cucumber, chicken egg, dill, green onions, beets, salt, ground black pepper and sour cream for dressing. The dish prepares very quickly. Literally 30-40 minutes, and the aromatic light soup is ready!

1. Calories
   76,58 kcal
2. Protein
   3,32 gram
3. Fat
   4,93 gram
4. Carbohydrates
   4,17 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Beet

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   0.5 pcs. = 65 g
2. Cucumber

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   1 piece = 120 g
3. Chicken egg

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   1 piece = 60 g
4. Dill

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   1 sprig = 2 g
5. Green onions

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   1 bunch = 50 g
6. Sour cream

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   2 tbsp. l. = 50 g
7. Salt

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   to taste
8. Black pepper peas

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   to taste

Steps:

1. 
   Prepare your work surface. Check all the required ingredients. Wash the vegetables and herbs, boil the chicken egg in advance.
2. 
   Slice the chicken egg.
3. 
   Chop the green onions and dill.
4. 
   Slice the cucumber.
5. 
   Peel and cut the beets into thin slices.
6. 
   Pour 0.5 liters of water into the pan. Place the beets in the water. Cook the beets until tender for 25-30 minutes. Cool the beet broth.
7. 
   Place chopped cucumber and egg on a serving plate.
8. 
   Add chopped green onions to the soup.
9. 
   Add beets to the soup.
10. 
    Pour beet broth over the soup.
11. 
    Season the soup with sour cream and add chopped dill.
12. 
    Mix the ingredients thoroughly, add salt and pepper to taste and serve. Bon appetit!

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