Cold beet soup
A flavorful, aromatic beet cold soup with hard-boiled eggs, radishes, and fresh cucumber. Perfect as an Easter table addition.
Preparation: 2h
Medium
Preparation: 2h
Medium
Ingredients:
- 500 g water
- 1 g ground black pepper
- 1 g sugar
- 200 g Cucumber
- 2 g salt
- 5 g Chives
- 25 g lemon juice
- 180 g chicken eggs, whole
- 500 g beetroot, raw
- 150 g radishes
- 5 g Dill
- 5 g parsley leaves
- 1000 g vegatable yoghurt
Method of cooking:
- On the lid of the mixing bowl without a measuring cup, place a large pot, reset the scale and weigh 500 grams of small beets washed and peeled. Cover the beets with water so that they are completely submerged. Season with 1 pinch of salt, 1 pinch of pepper and 1 pinch of sugar. Cook over low heat for about 40-60 minutes until tender.
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