On hot days of summer, nothing is as desirable as cold drinks, snacks, desserts … But first courses, of course, are most useful for the stomach. Cold beetroot soup is a great soup that will please all family members without exception.
It is necessary
- Beets - 3 pcs or 2 pcs (large);
- Cucumber - 3 pcs;
- Egg - 3 pcs;
- Onion - 1 pc;
- Lemon - 1 pc;
- Dill;
- Sour cream;
- Salt
Instructions
Step 1
Peel the onions, cut into small pieces. You can scald it to get rid of the bitterness, but you don't have to. Transfer the onions to the saucepan prepared for the soup. Season with salt, squeeze half a lemon onto it and leave to marinate in the juice.
Step 2
Boil the beets until tender, cool, peel. In order not to waste time, you can buy already boiled beets. Grate on a coarse grater. Transfer to a saucepan.
Step 3
Wash the cucumbers, cut off the stalk. If the cucumbers are not young, peel them. Grate on a coarse grater. Send to the pan to the beets.
Step 4
Hard boil the eggs (boil them for 10 minutes). Peel and cut into small cubes or grate on a coarse grater. Send to the pan.
Step 5
Finely chop the dill and send to the rest of the ingredients. Squeeze the other half of the lemon into a saucepan, salt and stir the entire contents of the saucepan. Pour in cold boiled water. Instead of water, you can use kvass or kefir. Season the beetroot with sour cream (a few tablespoons to taste) and refrigerate for at least half an hour.
Step 6
You can add some olives to the beetroot - they will add a piquant touch to the dish. You can also use lightly salted cucumbers instead of fresh ones. Improvise - this soup always turns out well. Beetroot should be served cold.
