Slavic cuisine also has its own cold soups, and the most famous and favorite of them is beetroot! And if you bake beets and not boil, as usual, the taste of the dish will turn out to be incredibly rich!
Pick your recipe
You will need
- For 8 servings:
- - 2600 ml of water;
- - 4 tbsp lemon juice;
- - 8 pcs. cucumbers
- - 2 pcs. large beets;
- - 12 eggs;
- - sour cream and fresh herbs to taste.
Instruction manual
1
Beets must be washed, cut the tails, lightly greased with olive oil and tightly wrapped in foil. There is no need to peel: you can peel off the finished root crop in literally seconds. Send to the oven, heated to a temperature of 200 degrees and bake until soft: the time depends on the size of the beets.
2
Remove the peel from the finished beets and grate the vegetable on a coarse grater. Then put the beets in a saucepan with water and add lemon juice, which will allow the beets to maintain color. Bring the contents of the pan to a boil and salt to taste. Remove from heat and cool.
3
While the mixture cools, boil the hard boiled eggs and cut them into a cube. Also, finely chopped cucumbers.
4
When the base cools down, add the rest of the ingredients to it and mix. Pour into plates and serve, garnished with thick sour cream and fresh chopped herbs. Boiled potatoes will serve as an excellent accompaniment to the dish.