Beetroot soup
2 servings
120 minutes
Beetroot soup is a refreshing cold dish that delights with its rich color and lightness. It originates from Russian cuisine, traditionally used in summer to quench thirst and satisfy hunger. This version is an author's interpretation of the classic, where beetroot reveals its natural sweetness complemented by the acidity of tomatoes and the freshness of cucumbers. The slight spiciness of green onions and dill enhances the flavor, while the addition of sour cream with egg yolk adds tenderness and velvetiness. Beetroot soup is perfect for hot days – it not only cools but also nourishes the body with vitamins. It can be served as a light lunch or dinner and used as a base for culinary experiments, such as pairing with garlic or grainy mustard for more expressiveness.
1
Wash the large beet, peel it, grate it, place it in a pot with tomato puree (pass fresh tomato through a sieve), pour in hot water (200 grams), and simmer on low heat for 1-1.5 hours. To prevent the beet from burning, gradually add water.
- Beetroot: 1 piece
- Tomatoes: 1 piece
- Water: 200 ml
2
At the end of cooking the beet, pour hot water (200 grams) into the pot, boil for 10 minutes, and cool.
- Water: 200 ml
3
Wash cucumber, onion, and dill with boiled water, chop finely, add to the beetroot soup, add salt, and mix well.
- Cucumbers: 1 piece
- Spring onion: 1 bunch
- Dill: 1 bunch
- Salt: to taste
4
Pour sour cream mixed with boiled egg yolk into the bowl of beet soup.
- Sour cream: 1 tablespoon
- Chicken egg: 1 piece
