Slavic cuisine also has its own cold soups, and the most famous and favorite of them is the beetroot soup! And if you bake the beets, and not boil them, as usual, the taste of the dish will turn out to be incredibly rich!
It is necessary
- For 8 servings:
- - 2600 ml of water;
- - 4 tablespoons lemon juice;
- - 8 pcs. cucumbers;
- - 2 pcs. large beets;
- - 12 eggs;
- - sour cream and fresh herbs to taste.
Instructions
Step 1
Wash the beets, cut off the tails, lightly grease with olive oil and wrap tightly in foil. There is no need to clean: you can remove the skin from the finished root crop in literally seconds. Send to the oven, preheated to a temperature of 200 degrees and bake until soft: the time depends on the size of the beets.
Step 2
Remove the skin from the finished beets and grate the vegetable on a coarse grater. Then put the beets in a saucepan of water and add lemon juice, which will allow the beets to retain their color. Bring the contents of the saucepan to a boil and season with salt to taste. Remove from heat and cool.
Step 3
While the mixture is cooling, boil the hard-boiled eggs and cut them into cubes. Also, chop the cucumbers into small cubes.
Step 4
When the base has cooled, add the rest of the ingredients to it and stir. Pour into bowls and serve, garnished with thick sour cream and fresh chopped herbs. Boiled potatoes will serve as an excellent accompaniment to the dish.
