Cold tomato juice soup
4 servings
30 minutes
Cold tomato juice soup is a summer symphony of freshness infused with the spirit of Russian cuisine. Its history roots in the traditions of refreshing soups that helped endure hot days. The main chord is a rich tomato juice filled with natural acidity and sweetness, highlighted by beetroot depth. The taste is harmoniously complemented by tender potatoes, crunchy cucumbers, aromatic tarragon, and spicy green onions, while roasted sweet peppers add a refined aroma. Dressed with sour cream, the soup gains softness and a creamy texture. This dish is perfect for hot days when one desires lightness and freshness. It can be served chilled, garnished with herbs and slices of fresh cucumber to create an ideal balance of flavors and textures.
1
Wash the ripe tomatoes, cut them, lightly salt, and let them sit for a while; then squeeze the juice through cheesecloth. Grate the beetroot and also squeeze the juice.
- Tomatoes: 400 g
- Beetroot: 400 g
- Salt: to taste
2
Pour 2 liters of water over the tomato skins and beet pulp, and boil for 10-15 minutes; then strain, cool, and combine in one container with the prepared tomato and beet juice.
- Water: 2 l
3
Slice boiled potatoes, fresh peeled cucumbers, boiled swede, hard-boiled eggs into thin rounds, and chop tarragon and green onions.
- Potato: 200 g
- Cucumbers: 400 g
- Swede (rutabaga): 200 g
- Chicken egg: 3 pieces
- Tarragon leaves: 2 pieces
- Spring onion: 1 bunch
4
Clean the sweet pepper from seeds, bake it, cool it, chop it; mix everything with sour cream and dilute with prepared vegetable broth.
- Bell pepper: 4 pieces
- Sour cream: 5 tablespoon
