Cold beetroot soup with cucumbers, sorrel and birch sap
4 servings
60 minutes
Cold beet soup with cucumbers, sorrel, and birch sap is a refreshing dish of European cuisine, perfect for hot summer days. Its roots trace back to the traditions of Eastern European countries where beet soups are common. Rich in vitamins and refreshing, this soup combines the sweet taste of beets, the tartness of sorrel, and subtle woody notes of birch sap. Tender cucumbers add freshness while eggs provide nourishment. Its light yet rich flavor makes it an excellent choice for lunch or a light dinner. Sour cream at the end adds a creamy texture that complements the flavor palette. This soup can be served with rye bread or fresh herbs to enhance its natural lightness and harmony. A wonderful way to enjoy nature's freshness!
1
Boil the beetroot, peel it, and grate it.
- Beetroot: 1 piece
2
Chop the onion and sorrel and lightly fry in vegetable oil.
- Onion: 1 head
- Sorrel: 100 g
3
Grate the cucumbers on a coarse grater.
- Cucumbers: 2 pieces
4
Boil eggs hard and grate them.
- Chicken egg: 2 pieces
5
Chop the green onion.
- Spring onion: 1 bunch
6
Combine all ingredients and pour in birch sap. Season with sugar, salt, and pepper. Garnish the soup with sour cream.
- Birch sap: 1 l
- Salt: to taste
- Sugar: to taste
- Sour cream: 200 g