In hot weather, the appetite for almost all dishes often disappears; at this time, you want to try something light and cool. During this period, you can prepare a cold summer soup.
Ingredients:
- Fresh cucumber - 3 pcs;
- Sorrel, green onions and dill - 1 bunch each;
- Radish - 5 pcs;
- Carrots - 2 pcs;
- Onions - 1 pc;
- Boiled beef - 250 g;
- Potatoes - 3 small tubers;
- Vegetable oil;
- Granulated sugar - ½ teaspoon;
- Table mustard - ½ teaspoon;
- Wheat flour - 2 teaspoons;
- Provencal mayonnaise - 80 g;
- Salt.
Preparation:
- Boil the beef, cool, then chop it into small cubes.
- Boil hard-boiled chicken eggs, cool, peel. Chop the protein into small strips, mash the yolk with a fork.
- Rinse carrots and potatoes thoroughly under running water. Pass the carrots through a coarse grater, and chop the potatoes into small cubes.
- Peel both onions, wash and cut into half rings.
- In a preheated frying pan with vegetable oil, put first the prepared potatoes, and then the grated carrots. Saute the vegetables for 2 minutes, then add all the flour to them, fry over high heat for 3 minutes, after which you should add a little water and simmer for another 4 minutes.
- Wash the whole sorrel and fresh dill in cold water. Chop the dill finely, chop the sorrel coarsely. Thoroughly wash the cucumbers and radishes, cut everything into small cubes.
- Wash well the green onion feathers, chop into small rings and rub with salt, sugar and table mustard with your hands.
- On medium heat, put a saucepan with water, while boiling, put the prepared mixture of potatoes and carrots into it, stand for 8 minutes, then add the remaining prepared ingredients, except for the cucumber and onions, and boil for another 6 minutes. Cool down.
- Put cucumbers and chopped green onions in cold soup, mix everything, season the dish with mayonnaise before serving.
