In Slavic cuisine there are cold soups, both the most known and favourite of them too - beetroot soup! And if to bake beet, but not to boil, as usual, the taste of a dish will turn out incredibly rich!
It is required to you
- For 8 portions:
- - 2600 ml of water;
- - 4 tablespoons of lemon juice;
- - 8 pieces of cucumbers;
- - 2 pieces of large beet;
- - 12 eggs;
- - sour cream and fresh greens to taste.
Instruction
1. Beet it is necessary to wash up, cut off tails, to oil slightly olive and to inwrap densely in a foil. Clean there is no need: it is possible to remove a skin from a ready root crop literally in seconds. Send to the oven warmed up to the temperature of 200 degrees and bake to softness: time depends on the beet size.
2. To remove a skin from ready beet and to grate vegetable. Then to shift beet in a saucepan with water and to add juice of a lemon which will allow beet to keep color. Bring pan contents to the boil and salt to taste. Remove from fire and cool.
3. So far mix cools down, to boil hard boiled eggs and to cut them a cube. Also, a small cube to crush cucumbers.
4. When the basis cools down, to add to it other ingredients and to mix. Pour on plates and give, having decorated with dense sour cream and fresh chopped greens. As fine maintenance the dish will be served by boiled potatoes.