Beetroot Soup (cold)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 0.5 liter ½ buttermilk
- 6 beetroot, cooked, peeled
- 1 cucumber (s)
- 2 teaspoons dill
- 2 tablespoon chives
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 egg (s), boiled
- 4 tablespoon sour cream
- 4 potato (s), diced, boiled
Print Recipe
Pin Recipe Instructions
- Finely grate the beetroot and cucumber. Stir in buttermilk. Add the finely chopped dill and chives (tastes good even without dill, because I don`t like it at all, but it was in the original recipe), season with sugar and salt.
- Distribute in soup plates and place ice wedges and potatoes on top.
- Serve with sour cream.
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