In hot weather light vegetable soups are especially relevant. One of them is beetroot soup which is cooked from beet, eggs and cucumbers, is frequent with addition of kvass. Such dish can be eaten cold, it perfectly refreshes and feeds an organism with vitamins.
Quick beetroot soup
For preparation of such dish it is required:
- 300 g of beet; - 250 g of potatoes;
- 2 cucumbers; - 2 eggs; - ½ bunches of green onions; - ½ bunches of parsley or fennel; - sour cream; - salt and citric acid to taste. Boil potatoes, beet and eggs separately, cool a little and peel. Cut beet with straws, potatoes thin slices, and eggs cubes. Put beet and potatoes in a pan and fill in with water so that it exceeded vegetables on 1.5 cm. Bring to the boil, add citric acid and salt to taste. Mix everything and you cook 5 minutes on slow fire. Then remove from a plate and cool. Pour ready beetroot soup on plates, add the eggs cut with straws fresh cucumbers and greens. Give to a table with black bread and sour cream.
Beetroot soup with walnuts
- 2 large beets; - handful of walnuts; - 2 glasses of vegetable broth; - 2 tablespoons of olive oil; - 1 h sugar spoon; - citric acid on a knife tip; - 2 eggs; - greens; - sour cream. Peel beet and cut thin straws. Lay out in a stewpan with the warmed olive oil and stew on slow fire within 10 minutes. On the expiration of the put time sugar beet and citric acid, pour in hot vegetable broth in a stewpan and you cook 20 minutes. At the end salt. When beetroot soup cools down, remove it in the fridge for 2 hours. Pour the cooled soup on plates, strew with chopped greens and the crushed walnuts, decorate with a half of boiled egg and give to a table with sour cream.
Beetroot soup with a tops of vegetable on kvass
Ingredients: - 500 ml of kvass; - 2 small beets with a tops of vegetable; - fresh cucumber; - 2 eggs; - carrots; - 1 glass of water; - salt to taste; - parsley greens. Boil carrots until ready in separate ware, clean and cut into cubes. Peel crude beet, grate, fill in with water and bring to the boil. 20 minutes later add the crushed tops of vegetable and carrots to a pan. Salt to taste and cool. Add cold kvass and cucumbers cut with straws to beet broth. Carefully stir everything, decorate with greens and the crushed boiled eggs.
Beetroot soup with champagne
Ingredients: - 2 beets; - 2 potatoes; - 1 liter of water; - 2 fresh cucumbers; - 2 boiled eggs; - 100 ml of champagne; - salt to taste; - green onions and fennel. Inwrap the washed-up and dried beet in a foil and bake until ready in an oven at a temperature of 180 wasps. Then cool, clean and cut straws. Clean potatoes, cut into cubes and boil in the added some salt water. Lay out it on a plate, and put a half of beet in the remained broth and you cook 15 minutes on slow fire. Then filter beet broth, and you will throw out beet. When broth becomes room temperature, remove it in the fridge for an hour. Later the put time get it, add to it the pounded yolks, the remained beet, potatoes cut with straws cucumbers and greens. Salt to taste, add cold champagne and mix.