Beetroot with Tan and Olives
by Editorial Staff
Cold beetroot perfectly refreshes and nourishes. According to this recipe, beetroot soup is cooked with tan – a light and pleasant fermented milk drink. In addition to the usual vegetables, herbs and eggs, try adding olives to the beetroot – the taste of the cold soup will become more interesting.
Servings: 5
Ingredients
- Tan – 0.8-1 L
- Beets – 1-2 pcs.
- Potatoes – 3 pcs.
- Eggs – 2-3 pcs.
- Cucumbers – 2 pcs.
- Olives – 10 pcs.
- Green onions – 3 pcs.
- Fresh parsley – 3-5 branches
- Lemon (lemon juice) – 1/3 pc.
- Salt to taste
Directions
- We prepare products. We send Tan to the refrigerator.
- Fill the beets with water and cook until tender, about 30-40 minutes. Cool the finished beets (you can pour cold water).
- Pour the eggs with water and cook hard-boiled, 8-10 minutes after boiling. Then fill the eggs with cold water and leave to cool.
- Peel the potatoes and cut them into small cubes.
- Fill the potatoes with water, add a little salt and cook until tender, about 15 minutes.
- We discard the boiled potatoes in a colander.
- Cut the cucumbers into cubes.
- Chop the parsley and green onions.
- Cut the olives into rings.
- Peel and dice the eggs.
- Peel the beets and also cut into cubes.
-
Combine potatoes, cucumbers, eggs, beets, olives and herbs in a deep bowl. Add 2-3 tablespoon. tablespoons of freshly squeezed lemon juice.
- Fill everything with chilled tan, adjusting the density of the beetroot. We mix. We taste and salt if necessary.
- Beetroot with tan and olives is ready. Serve the beetroot immediately or refrigerate it.
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