In summer, a good beetroot is the perfect choice for a first course for lunch. Hot soups are not too hungry on a hot day, and cool light soup not only satisfies hunger, but also perfectly refreshes. Here’s a simple recipe for how to cook cold beetroot (summer).
Summary
| Cook Time | 3 hour |
| Total Time | 3 hour |
| Course | Side Dish |
| Servings (Default: 6) |
Ingredients
Ingredients- Young beets (with tops), medium-sized – 3 pcs.
- Potatoes – 2-3 pcs.
- Fresh cucumbers – 2 pcs.
- Eggs – 2 pcs.
- Green onions – 0.5 bunch
- Green leaf lettuce – 2-3 leaves
- Parsley – 2-3 sprigs
- Dill greens – 2-3 branches
- Garlic – 3 cloves
- Vinegar (preferably fruit) – 2 tbsp
- Horseradish (ready-made sauce or grated horseradish) – 1 teaspoon (to taste)
- Mustard (prepared sauce) – 0.5 teaspoon (to taste)
- Sugar – 1 tbsp (to taste)
- Salt – 1 teaspoon (to taste)
- Ground black pepper – 1 pinch
- Sour cream (for serving) – 150 g
Print Recipe
Pin Recipe Instructions
- Prepare food.
- Peel the beets, cut into cubes.
- Cut the tops (if any) into strips, set aside.
- Pour water over the beets (about 1-1.5 l), adding 1 tablespoon. a spoonful of vinegar (this will keep the bright red color of the beets) and cook.
- When the beets are soft (about 30 minutes), add the chopped beet tops (if used) and simmer for a couple of minutes. Cool down.
- Boil the potatoes in their skins (25-30 minutes). Peel and chop the boiled potatoes.
- Cut the cucumbers into cubes.
- Chop a few green onions.
- Chop the parsley and dill.
- Chop green lettuce leaves.
- Boil eggs hard-boiled: pour cold water, bring to a boil, cook for 7-8 minutes, cool under cold water. Slice the boiled eggs.
- Add all the chopped foods to the beetroot broth. If it comes out too thick, you can add some cold boiled water. But a good beetroot shouldn’t be too runny. You can let the beetroot brew for a couple of hours.
- Peel and distribute the garlic.
- Mix horseradish and mustard with garlic, sugar and, if desired, with vinegar (1 tablespoon).
- Season the beetroot with cooked garlic dressing. Season with salt and pepper.
- Serve the beetroot with sour cream, well chilled (to speed up the cooling process, you can add ice cubes to the beetroot). Enjoy your meal!
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