Cold beetroot is especially good during the hot summer season. For this soup, you need to use young beets, as you will need their tops.
It is necessary
- - beets - 400 g
- - carrots - 3 pcs.
- - potatoes - 4 pcs.
- - boiled sausage - 200 g
- - salt, herbs
- - apple cider vinegar - 30 g
Instructions
Step 1
To prepare cold beetroot, you must first prepare the necessary ingredients. First you need to wash the beets, then separate the tops from the root crop. Beets should be peeled with a knife or special peeler and cut into thin strips.
Step 2
Next, you need to wash the carrots, peel them with a vegetable peeler and cut into thin strips. For the beauty of the dish, it is advisable to cut it like beets.
Step 3
You need to take a saucepan and pour three liters of water. Put the saucepan on the fire, bring to a boil. Add apple cider vinegar. Reduce fire.
Step 4
Potatoes must be washed, peeled and diced. Then add it to a saucepan and bring to a boil.
Step 5
Boiled sausage should be cut into cubes and added to vegetables. You can use sausages instead of sausages.
Step 6
Young beet tops and greens must be cut with a sharp knife and added to the pan to the vegetables.
Step 7
Beetroot should be cooked over low heat until vegetables are cooked, about 45 minutes. When the dish is ready, remove it from the stove and let it brew for several hours. When serving, add salt to the soup. Serve the beetroot cold with sour cream and horseradish.
