We're back, and the hot city awaits... So the first thing worth discussing is summer cold soups. Its analogs can also be found in Latvia, Lithuania, and Estonia. Interestingly, this dish is perfectly vegetarian.
- 400 g beetroot, boiled
- a bunch of sorrel, some dill, and green onion
- 2 cucumbers
- 1 tsp. vinegar
- 1 tsp. sugar
- 500 ml kefir, kvass, or sour milk (whichever you prefer)
- 2 boiled eggs
- 2 boiled potatoes
Peel the pre-boiled beetroot and grate it, sprinkle lightly with sugar. Cover with water just to submerge and simmer for 3–5 minutes. Add kvass (sour milk, low-fat kefir), diced cucumbers, chopped sorrel, and a bit of dill. Taste and adjust with salt and a touch of vinegar.
Chill in the refrigerator for at least 1–2 hours. Serve cold with green onions, boiled egg, and chilled boiled potatoes.
*By the way, beetroot is a champion at supporting liver health:)
Peel the pre-boiled beetroot and grate it, sprinkle lightly with sugar. Cover with water just to submerge and simmer for 3–5 minutes. Add kvass (sour milk, low-fat kefir), diced cucumbers, chopped sorrel, and a bit of dill. Taste and adjust with salt and a touch of vinegar.
Chill in the refrigerator for at least 1–2 hours. Serve cold with green onions, boiled egg, and chilled boiled potatoes.
*By the way, beetroot is a champion at supporting liver health:)
