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Ingredients for making cold beetroot
- Beetroot 500 grams
- 5 eggs
- Fresh cucumbers 350 grams
- Fresh radish 200 grams
- Green onion 100 grams
- Sour cream 200 grams
- Main ingredients: Ham, Beetroot
- Serving 8 servings
- World Cuisine
Inventory:
Saucepan, gauze, kitchen knife, cutting board, deep plate, jug
Cooking cold beetroot:
Step 1: Prepare the beets and beetroot broth.
Take a large beet for cooking and thoroughly peel it from the skin. Put clean beets in a saucepan and pour 3 liters of water. Bring to a boil and cook until cooked over low heat. Once the beets are soft and easily pierced with a knife, remove the pan from the heat.
Crush the beets into cubes or straws, and strain the resulting broth through several layers of gauze and put in the refrigerator. You should get about 1.5 - 2 liters of beetroot decoction.
Step 2: Prepare the ham.
To make our beetroot more satisfying, add ham to it. You can replace it with boiled sausage, at your discretion. Cut ham into small cubes.Step 3: Prepare the vegetables.
Wash radishes, green onions and cucumber with warm water. Cut the vegetables into circles. Try cucumbers, they should not be bitter, otherwise peel them from the skin. Onions remember a little to give juice. Put all the vegetables and herbs in one plate and refrigerate for 15 minutes.
Step 4: Prepare the eggs.
Put the eggs in cold water, salt a little. Bring to a boil over high heat, reduce and simmer for 12 minutes. In hard-boiled eggs, drain the water and let them cool under an ice stream, and then peel it off the shell. Dice the boiled eggs and put in a bowl of vegetables.Step 5: Collect the cold beetroot.
Pour the chopped vegetables with greens and eggs, beets, ham and pour the beetroot broth into a clean saucepan. Add sour cream, salt and pepper to taste. Shuffle. Cold soup should turn a pale pink.
Step 6: Serve the cold beetroot.
Pour cold beetroot into portions. You can add more sour cream or salt. Enjoy a delicious and light meal.Enjoy your meal!
Recipe Tips:
- Instead of beetroot broth, you can use kefir.
- Add a little fat cream to the finished beetroot, this will give the dish a more delicate taste.
- Do not use enameled dishes for cooking, beets will color it red.
- If you get a little beetroot broth, dilute it with boiled water.
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