Beetroot soup with ham
4 servings
60 minutes
Beetroot soup with ham is a refreshing and light dish from Russian cuisine, perfect for summer days. Its history originates from traditional cold soups of Eastern Europe, where beetroot serves as the main ingredient, giving the dish a rich ruby color and slightly sweet taste. Combined with crunchy cucumbers, fragrant herbs, and tender ham, the soup achieves a harmonious blend of freshness and nutrition. Sour cream adds softness and creamy texture while vinegar highlights the natural tanginess of the vegetables. This soup is served chilled, making it an excellent choice for hot weather.
1
Cut the beetroot and carrot into thin strips, peel the tomatoes and dice them. Place the vegetables in a pot, add vinegar, sugar, salt, and pour in hot water (700 ml). Simmer on low heat for 40 minutes. Then add the cut potato (in strips or small cubes if desired) and cook for 10-20 minutes, depending on the type of potato cut, then cool well.
- Beet: 3 pieces
- Carrot: 1 piece
- Tomatoes: 3 pieces
- Vinegar: 1 tablespoon
- Sugar: 1 tablespoon
- Salt: to taste
2
Cut cucumbers and ham into thin strips, chop the greens. Add everything to the borscht and mix. Cut the eggs in half.
- Cucumbers: 3 pieces
- Ham: 200 g
- Green: 10 g
- Chicken egg: 2 pieces
3
Before serving, put a tablespoon of sour cream and half an egg in each plate.
- Sour cream: 200 g
- Chicken egg: 2 pieces