Beetroot soup with meat
4 servings
90 minutes
Beetroot soup with meat is a refreshing first dish of Russian cuisine that embodies vibrant flavors and nutritional value. The roots of this recipe go back to ancient times when cold soups were popular in summer months due to their lightness and thirst-quenching ability. Beetroot gives the soup a rich ruby color and sweet notes that harmonize with the tender taste of beef and the crisp freshness of cucumbers. Adding herbs and sour cream makes the dish more delicate and aromatic. Carbonated water adds a special lightness and airiness to the soup's texture. Beetroot soup is perfect for hot days, providing a sense of coolness and freshness, and is also an excellent option for a light yet nutritious lunch.
1
Prepare all the ingredients.
2
Boil the beef.
- Beef: 200 g
3
Wash the beetroot and optionally cut off the top: it holds a lot of dirt. Boil the beetroot until cooked, adding lemon acid to the water. There should be enough water in the pot to yield at least 300 ml of broth.
- Beetroot: 150 g
- Citric acid: pinch
4
Strain the broth, cool the cooked beet.
5
Boil the egg hard.
6
Peel the beetroot and finely chop it, then place it at the bottom of a soup pot or another suitable container.
7
Mix the broth with sugar and vinegar.
- Sugar: 10 g
- Vinegar: 1 tablespoon
8
Add finely chopped chicken egg white to the soup bowl.
- Chicken egg: 1 piece
9
Mash the yolk and mix it with sour cream.
- Chicken egg: 1 piece
- Sour cream: 50 g
10
Finely chop the salad, onion, and cucumbers, and send them to the soup pot.
- Green salad leaves: 10 g
- Spring onion: 15 g
- Cucumbers: 75 g
11
Chop the beef finely and add it to the soup pot.
- Beef: 200 g
12
Add 400–500 ml of cold sparkling water (to the desired thickness), then add sour cream with the yolk.
- Sparkling water: 500 ml
- Sour cream: 50 g
- Chicken egg: 1 piece
13
Chop parsley and dill.
- Parsley: 5 g
- Dill: 5 g
14
Before serving, sprinkle dill and parsley on the plate.
- Parsley: 5 g
- Dill: 5 g
