If it’s hot summer days outside, it’s time to cook delicious cooling soups. Today on the agenda is a cold beetroot with spinach and green peas. If you boil the beets in advance, the entire cooking process will take you up to 10 minutes. An unusual and very refreshing dish.
Summary
| Cook Time | 2 hours |
| Total Time | 2 hours |
| Course | Side Dish |
| Servings (Default: 2) |
Ingredients
Ingredients- Beets – 250 g
- Fresh green peas – 100 g
- Spinach – 70 g
- Green onions – 10 g
- Fresh parsley – 10 g
- Fresh dill – 10 g
- Sour cream – 70 g
- Salt to taste
- Ground black pepper – to taste
- Bay leaf – 1 pc.
- Boiled egg (for serving) – 1 pc.
- Water – 1.5 l
Print Recipe
Pin Recipe Instructions
- Prepare all products according to the list. Pour the egg in a saucepan with water and boil for 8-10 minutes after boiling. Then cool in cold water.
- Peel the beets, pour water in a saucepan and boil until tender (about 60-70 minutes). During cooking add bay leaf, salt and black pepper. Then remove the beets from the pan. Cool the broth and beets.
- Grate the beets on a fine grater and transfer them to a deep bowl.
- Finely chop the fresh spinach.
- Add spinach to the beets. Chop greens (parsley, dill and green onions) and add to a bowl.
- Then add fresh peas.
- Then add sour cream, salt and black pepper to taste.
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Pour everything with cooled beet broth, mix and remove the sample. Add more spices if necessary. You can put the bowl in the refrigerator for a while so that the beetroot cools well.
- Peel the egg, cut in half and add to a serving plate.
Enjoy your meal!
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