Russian cold soup, especially popular on a hot summer day - beetroot soup with sour cream. How to cook it, read the step-by-step recipe with a photo. Video recipe.
A great alternative to borscht, but only cold, is beetroot on sour cream. The similarities between these dishes are small, the only thing that unites them is the presence of beets, after which the first dish was named. Beetroot is a type of cold soup that is especially popular in the summer. On a hot day, cold beetroot is good for refreshing, quenches hunger and thirst. At the same time, it perfectly replenishes the body with a vitamin reserve. Since the dish contains healing vegetables. In addition to beets, there are cucumbers and a large amount of greens that are not cooked. It takes a little time to cook it, which is very important, especially on a summer day, when you don't want to stand at the stove for a long time. The main thing is to boil and cool the necessary products in advance.
A dish is prepared on beet broth, sometimes with the addition of water, broth (meat or vegetable), kefir, kvass, pickle (cabbage or cucumber). From spices, salt, lemon juice or vinegar are used. Beetroot soup is often served with boiled eggs and sour cream. This is a worthy alternative to okroshka. Today I propose to cook cold beetroot with sour cream.
- Caloric content per 100 g - 275 kcal.
- Servings - 6
- Cooking time - 30 minutes for slicing food, plus time for boiling and cooling potatoes, beets and eggs
Ingredients:
- Beets (boiled peeled) - 1 pc.
- Potatoes (boiled in their uniforms) - 3 pcs.
- Beet broth - 1.5 l
- Drinking cold water - 2, 5 l
- Hard boiled eggs - 5 pcs.
- Green onions - large bunch
- Cucumbers - 4 pcs.
- Salt - 1.5 tsp or to taste
- Dill - large bunch
- Sour cream - 500 ml
- Citric acid - 1 tsp
Step-by-step cooking of beetroot with sour cream, recipe with photo:
1. Peel the potatoes and cut them into cubes like an Olivier salad. Observe the shape and proportion of the slices for all products. They can be cut into cubes, strips, or grated.
2. Peel and slice the eggs.
3. Remove the wrapping film from the sausage and cut it into pieces.
4. Wash cucumbers, dry, cut off the ends and cut.
5. Chop the beets like all the previous ingredients. Beets can be boiled whole peeled or cut, and then immediately put to boil. For beets to give your dish a beautiful, vibrant color, use Bordeaux-style root vegetables rather than table beets. The most delicious beetroot is obtained from young beets, but last year's will do as well. You can also use canned or pickled beets.
6. Wash green onions and chop finely.
7. Wash and chop the dill.
8. Place all prepared food in a large saucepan.
9. Pour sour cream into a saucepan.
10. Stir the food to distribute it evenly.
11. Fill them with beetroot broth and drinking water. Add citric acid salt. Stir and refrigerate. Beetroot is served on sour cream in small deep bowls or bowls.
See also the video recipe on how to cook beetroot.
