Cold soups are popular in the hot summer months. For example, cold beetroot soup that perfectly satisfies hunger and does not cause a feeling of heaviness in the stomach.
It is necessary
-
- Beetroot with tops 300 g
- two medium carrots
- two large potatoes
- five sausages or 200g cooked sausage, one large onion
- apple cider vinegar 30 g
- greens
- salt.
Instructions
Step 1
Cut off the tops of beets, but do not throw them away, beet tops are an important component of the dish. Cut the peeled beets into strips. Cut the carrots into strips. Place the carrots and beets in a saucepan and cover with 2 liters of water. Bring water and vegetables to a boil over medium heat, add apple cider vinegar. Vinegar will add a pleasant sourness to the dish and help maintain its beautiful scarlet color.
Step 2
Lay the beet tops on top of each other, cut lengthwise into two and cut into thin strips, and finely chop the red petioles. Prepared in this way, add the tops to the boiling vegetable broth. The fire must be reduced so that the boil is not very violent.
Step 3
Cut sausages or boiled sausage into cubes and also send to vegetables. Peel the onion, finely chop and sauté over low heat for five minutes until soft, put the sautéed onion in the beetroot.
Pre-boiled in their skins and peeled, cut the potatoes into cubes and add to the beetroot.
Step 4
Simmer the beetroot until the beets and carrots are cooked. After the vegetables are cooked, add salt to the beetroot, turn off the heat and let the soup brew under the lid. When the dish has cooled to room temperature, put it in the refrigerator for an hour.
Step 5
Pour cold beetroot into plates, sprinkle with finely chopped dill and parsley, onion feathers. Serve the beetroot soup with sour cream and horseradish, or place a quarter of a hard-boiled egg in each plate. Beetroot can be served with garlic and mustard, then it will turn out sharper, put in each plate a clove of garlic and mustard on the tip of a knife.
