An easy, unusual and very refreshing dish for lovers of cold soups – beetroot with tinned corn and cucumber, which is based on mineral water. This cold beetroot soup with mineral water is perfect for a hot summer.
Summary
| Cook Time | 1 hour 20 mins |
| Total Time | 1 hour 20 mins |
| Course | Side Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Beets – 1 pc.
- Tomato – 1 pc.
- Cucumber – 1 pc.
- Egg – 1 pc.
- Canned corn – 3 tbsp
- Garlic – 1 clove
- Green onion – 4 feathers
- Fresh dill – 4 branches
- Sour cream – 1 tbsp
- Salt to taste
- Sparkling mineral water – 200 ml
Print Recipe
Pin Recipe Instructions
- Prepare all the ingredients you need.
- Cover the beets in a saucepan with water. Bring the water to a boil and cook the beets over low heat for about 1 hour. Chill the boiled beets.
- Peel the beets and grate them on a coarse grater.
- Peel the cucumber and also grate on a coarse grater.
- Cut the tomato in half and grate the pulp on a coarse grater, discard the skin.
- Finely chop the dill and green onions.
- Peel and chop the garlic. In a bowl, combine beets, cucumbers, tomatoes, and herbs. Drain the corn and add to a bowl. Peel and squeeze the garlic into a bowl. Season with salt and stir.
- Boil the eggs hard-boiled, then cover with cold water. Peel the cooled boiled eggs and cut into 4 parts.
- On top of vegetables with corn and herbs, put the egg wedges and add sour cream.
- Fill with mineral water.
- Serve chilled beetroot with corn and cucumber.
Enjoy your meal!
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