Cold Beetroot Soup Recipe

Beetroot soup is the very good dish for hot weather. Even if you are not too fond of beetroot, you stand a good chance of liking the soup.

Ingredients for Cold Beetroot Soup

• Cooked beets: 3-4
• Carrots :1-2
• Stalk of celery.
• Tomatoes: 3-4
• Boiled Eggs: 2
• Cucumbers: 1-2
• Olive oil: 2-3 tbsp
• Kefir, yogurt or sour cream: 1-2 tbsp on each plate.
• Chives, dill, parsley and other herbs to taste.
• Salt, pepper, and something acidic, such as lemon juice, vinegar or cucumber pickle: to taste.
• Water: about 2 liters

Recipe for Cold Beetroot Soup

1. Peel the tomatoes, cut them up finely, shred beetroot and carrot on a rough grate.
2. Pour a couple of spoonfuls of oil into a pan, put in tomatoes, beetroot, carrot, celery. Stew on medium heat for about 15 minutes.
3. Pour in water, bring to the boil once again and turn off the heat. Let it cool down.
4. Add peeled and finely chopped cucumbers, greens. Bring the taste to perfection in terms of saltiness, sweetness and sourness.
5. Let the soup stand by in the fridge for one hour.
6. When serving, put some sour cream and half an egg into each plate.