Beetroot soup with boiled eggs
4 servings
30 minutes
Beetroot soup with boiled eggs is a refreshing summer dish that is an integral part of Ukrainian cuisine. Its roots go back to the distant past when simple and accessible ingredients formed the basis of culinary traditions. The bright ruby color of the beetroot soup delights the eye, while its taste is a harmonious blend of beet sweetness, a hint of lemon acidity, and cucumber freshness. The boiled egg adds tenderness, while herbs and sour cream provide special richness. This cold soup is perfect for hot days, quenching thirst and nourishing the body with beneficial substances. It can be served as a standalone dish or as a light lunch. Beetroot soup is not only pleasant to taste but also healthy due to its vitamins and antioxidants, making it an excellent choice for healthy eating.
1
Wash the beetroot, peel it, and grate it on a coarse grater. Place it in boiling water and cook for about 25 minutes until the beetroot is soft. Then squeeze about a third of a lemon into the soup and add sugar (the amount of lemon juice and sugar can be adjusted individually). Salt to taste. Let it cool.
- Beet: 5 piece
- Lemon: 0.3 piece
- Sugar: 2 tablespoons
- Salt: to taste
2
Finely chop fresh cucumber and boiled egg, place in a bowl, and pour chilled beetroot soup over it. Add sour cream and herbs to the bowl.
- Cucumbers: 1 piece
- Chicken egg: 1 piece
- Green: 30 g