Classic beetroot
Cooking time:
8 hours
Active time:
1 hour
Complexity:
Average
Cooking your favorite summer soup with our brand chef Fedor Verin!
See all recipes category Soup 4
Recipe "Classic beetroot"
Ingredients for 10 servings
peeled cucumbers
500 g
baked beets
300g
garden radish
70 g
boiled quail eggs
10 pcs.
onion green
30 g
chopped dill
20 g
salt
10 g
ground black pepper
10 g
beet broth
1.5 L
sour cream 20%
300g
For beet broth (1.5 l):
beet
750g
water
1750 ml
vinegar wine red
12.5 ml
ginger
12.5g
For refueling:
salt
10 g
ground black pepper
2.5g
sugar
7.5 g
vinegar wine red
25 ml
Step 1/5
To get a rich broth, cook the beets with ginger for seven hours (the beets themselves will not be used in the soup, only the broth).
Step 2/5
Bake the second part of the beet in foil at a temperature of 180 ° C for one and a half to two hours. After baking, let the beets cool right in the foil, then peel it and cut into cubes.
Step 3/5
Strain the broth, add salt, sugar and wine vinegar to it. Refrigerate until completely cooled.
Step 4/5
Cut the cucumbers and radishes into strips, finely chop the greens.
Step 5/5
Collect the beetroot in a plate, add sour cream and eggs.
Ingredients for 10 servings
peeled cucumbers
500 g
baked beets
300g
garden radish
70 g
boiled quail eggs
10 pcs.
onion green
30 g
chopped dill
20 g
salt
10 g
ground black pepper
10 g
beet broth
1.5 L
sour cream 20%
300g
For beet broth (1.5 l):
beet
750g
water
1750 ml
vinegar wine red
12.5 ml
ginger
12.5g
For refueling:
salt
10 g
ground black pepper
2.5g
sugar
7.5 g
vinegar wine red
25 ml
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