Cold beetroot soup with sour cream
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The summer is over, but we still can enjoy cold beetroot soup. I prepared it a few weeks ago, while we still had our own cucumbers and beetroots. I’ve never prepared this soup with sour cream, but it’s really good. So from now on I think I won’t by expensive sour milk that is made specially for this soup, but will buy cheaper and add some sour cream. Because it’s delicious too!
Cold beetroot soup with sour cream
Time needed:
Yields: 6 servings
Calories: 427 kcal / serving
Ingredients:
- 2 boiled beetroots
- 2 small cucumbers
- 1 tsp. salt
- 2 hard boiled eggs
- 1 l kefir or sour milk
- 6 tbsps. sour cream
- pinch black ground pepper
- fresh dills, chopped
- fresh onion springs, chopped
- 10 potatoes
Directions:
- Grate beetroots with beetroot grater.
- Peel cucumbers and cut into small cubes.
- Chop boiled eggs.
- Pour kefir or sour milk in a big bowl. Add sour milk, cucumbers, eggs, beetroots and greens (safe some for garnishing).
- Season with salt and peppers.
- Before serving boil potatoes. If you like, you can fry them a little bit in a pan with some oil.
- Pour beetroot soup into small bowls, sprinkle with saved greens and enjoy eating them!
Source: Lengvi receptai I (Laisvos valandos, 2011)
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