What could be better on a hot summer day than a cold, refreshing beetroot! In addition, the summer beetroot recipe is very simple and quick.
Serving: 4
Ingredients
Beets – 500 g
Potatoes – 2-3 pcs.
Fresh cucumber – 2-3 pcs.
Dill greens – 0.5 bunch
Parsley or cilantro greens – 0.5 bunch
Lemon juice – 2-3 tbsp
Salt – 1 teaspoon
Sugar – 1-1.5 tbsp
Directions
Prepare food
Peel the beets .
Peel and chop the potatoes.
Pour water over the beets (1-1.5 l) and cook. If you want the beets to give their dish their beautiful raspberry color, add 1 tablespoon to the water. a spoonful of lemon juice. Boil small beets for 30 minutes.
When the beets are almost cooked, add 2-3 potatoes there and cook for another 10-15 minutes, until the potatoes are ready.
Remove and grind the potatoes, gradually adding the vegetable broth.
You need to grind the potatoes so that they are completely mixed with the broth to the state of a liquid gruel. Then return the mashed potatoes to the pot.
Remove the cooked beets and grate them on a coarse grater.
Return the grated beets to the pan. Boil.
Add lemon juice, sugar and salt to taste. Chill the beetroot.
Finely chop the cucumbers.
Finely chop the herbs (dill, parsley, cilantro).
Put cucumbers (about 2 tablespoons) and herbs (1-1.5 tablespoons) in each plate.
Pour cucumbers and herbs with chilled beetroot and potatoes. Summer beetroot is ready.
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