Cold beetroot soup
6 servings
240 minutes
Cold beetroot soup is a refreshing dish of Russian cuisine, perfect for a hot summer day. Its history roots in the tradition of cold soups made by peasants to escape the heat. The base is beetroot, giving the soup a rich ruby color and slight sweetness, while lemon juice adds a pleasant tanginess. Crunchy cucumbers and radishes, aromatic herbs and spicy green onions make the flavor fresh and layered. Boiled eggs add heartiness, while sour cream brings softness and tenderness. After cooling, the soup achieves an amazing harmony of flavors, turning into an ideal first course that not only refreshes but also satisfies. It is served as a standalone treat or as an accompaniment to main dishes and traditionally paired with rye bread or potatoes. A great choice for light and healthy eating!
1
Grate the beetroot after cutting off the greens. Chop the greens finely.
- Beetroot with tops: 1 kg
2
Sauté beets with greens in a pot with sunflower oil, covered with a lid.
- Beetroot with tops: 1 kg
3
Add lemon juice and pour water for a complete dish.
- Lemon: 1 piece
4
Boil 4 eggs. Separate the yolk from the white. Mash the yolk until smooth, and cut the white into strips.
- Chicken egg: 4 pieces
5
Cut cucumber, radish, and greens into strips.
- Cucumbers: 300 g
- Radish: 300 g
- Young dill: 150 g
- Spring onion: 150 g
- Parsley: 150 g
6
After cooling, place the vegetables in the pot.
- Cucumbers: 300 g
- Radish: 300 g
- Young dill: 150 g
- Spring onion: 150 g
- Parsley: 150 g
7
Add salt, pepper, and sugar to taste.
- Salt: to taste
- Fresh bell pepper: to taste
8
Add sour cream.
- Sour cream: 200 g
9
Put in the refrigerator for 2 hours.
