Cold Beetroot with Corn and Cucumber

by Editorial Staff

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.

Cook: 1 hour 20 mins

Servings:2

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

Directions

  1. Prepare all the ingredients you need.
  2. 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.
  3. Peel the beets and grate them on a coarse grater.
  4. Peel the cucumber and also grate on a coarse grater.
  5. Cut the tomato in half and grate the pulp on a coarse grater, discard the skin.
  6. Finely chop the dill and green onions.
  7. 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.
  8. Boil the eggs hard-boiled, then cover with cold water. Peel the cooled boiled eggs and cut into 4 parts.
  9. On top of vegetables with corn and herbs, put the egg wedges and add sour cream.
  10. Fill with mineral water.
  11. Serve chilled beetroot with corn and cucumber.

         Enjoy your meal!

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