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

  1. We prepare products. We send Tan to the refrigerator.
  2. Fill the beets with water and cook until tender, about 30-40 minutes. Cool the finished beets (you can pour cold water).
  3. 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.
  4. Peel the potatoes and cut them into small cubes.
  5. Fill the potatoes with water, add a little salt and cook until tender, about 15 minutes.
  6. We discard the boiled potatoes in a colander.
  7. Cut the cucumbers into cubes.
  8. Chop the parsley and green onions.
  9. Cut the olives into rings.
  10. Peel and dice the eggs.
  11. Peel the beets and also cut into cubes.
  12. Combine potatoes, cucumbers, eggs, beets, olives and herbs in a deep bowl. Add 2-3 tablespoon. tablespoons of freshly squeezed lemon juice.
  13. Fill everything with chilled tan, adjusting the density of the beetroot. We mix. We taste and salt if necessary.
  14. Beetroot with tan and olives is ready. Serve the beetroot immediately or refrigerate it.
         Enjoy your meal!

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