Cold soup of beet recipe

In the hot summer months a great option of the dinner will be a cold soup of beet. This dish, which is also called hodnikom, beetroot okroshka, beetroot soup, has a refreshing effect. In addition, this soup is rich in vitamins and other nutrients.

Recipe cold soup

You will need:

- beetroot broth – 1.5 liters;
- beets – 500 g;
- potatoes – 3-5 PCs.;
- carrots – 200 g;
- eggs – 2 PCs.;
green onions – 1 bunch;
- greens – 1 bunch;
- vinegar – 3 tbsp;
- sour cream – ½ Cup;
- sugar – 1 tbsp;
- salt – to taste

To begin with, cook the beet broth. To do this, wash the beet, peel it and cut into thin strips. Put beets in a saucepan, cover with water, add a small amount of vinegar. Put the saucepan on the fire. Bring to the boil and leave to cook for 30-40 minutes on low heat.

When beetroot is cooked, cool the broth and strain it through a sieve. Beets can go in the fridge. Ready beet broth pour into an enamel pan or glass jar and leave in a warm place for ten hours to zachys.

Now you can start cooking the other ingredients. Boil big pieces of carrots. Prepared carrots cut into strips. Thoroughly washed cucumbers also cut into thin strips.

Take a big pot. Put in it chopped the carrots, beets, cucumbers, onions and green onions, add vinegar, sugar and salt. Pour in the pan the cooked beet broth. Mix. Separately, boil the eggs, slice. Prepare finely chopped greens.

Before serving, add in the beetroot greens, eggs and sour cream.

Recipe cold soup based on kefir

This method of cooking this dish is considered to be less common.

You will need:

- low-fat kefir – 1 liter;
- beets – 500 g;
- cucumbers – 30 g;
- eggs – 3 PCs.;
green onions – 1 bunch;
- dill – 1 bunch;
- salt, pepper – to taste

Thoroughly wash the beets, wrap it in foil and bake for an hour in the oven at medium temperature, refrigerate. If desired, the beets are simply boiled. Grind ready beets through a coarse grater.

Boil and cool eggs. Chop them in small cubes. Cucumbers wash and cut into cubes. Prepare in advance with finely chopped greens.

Combine all ingredients in a large bowl or saucepan. Add salt and pepper to taste. Pour the product mixture with yogurt and stir. You can leave the soup to stand for long in the fridge.

Because the dish can turn out very thick, optionally you can mix it with cooled boiled water. However, it is not recommended to add more than one liter of water.

Before serving the soup you can garnish with the chopped half of an egg and greens.