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
Beetroot Soup (cold)
Beetroot Soup (cold)

Instructions

  1. 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.
  2. Distribute in soup plates and place ice wedges and potatoes on top.
  3. Serve with sour cream.

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