Cold beetroot soup
4 servings
30 minutes
Cold beetroot soup is a refreshing summer dish from Ukrainian cuisine. Its bright ruby color and rich flavor make it perfect for hot days. The base of the recipe is boiled beetroot, which adds a light sweetness complemented by the tanginess of lemon juice. The combination of fresh vegetables like cucumbers, green onions, and lettuce creates a crunchy texture, while sour cream adds creaminess. Egg white gives the dish heartiness, and parsley completes the composition with freshness. This soup not only quenches thirst but also refreshes, making it an excellent choice for a summer lunch or dinner. Traditionally served chilled, it is especially enjoyable on a hot day.
1
Wash the beetroot, boil until cooked in water with added citric acid, then cool, peel the beetroot, and strain the broth.
- Beetroot: 150 g
- Citric acid: to taste
2
Chop the beetroot and mix it with the broth, add sugar, chopped boiled egg white, shredded salad and onion, as well as finely chopped cucumbers, and dress with sour cream.
- Beetroot: 150 g
- Sugar: 10 g
- Egg white: 1 piece
- Green salad leaves: 10 g
- Spring onion: 15 g
- Cucumbers: 75 g
- Sour cream: 50 g
3
Before serving, sprinkle the borscht with chopped greens.
- Parsley: 5 g
