Chilled Beet Soup

Ingredients

• Mustard Greens 0 lbs
• Chicken Broth 1½ l
• Citric Acid ½ spoons
• Cucumbers 3 pieces
• Scallions 4 pieces
• Chicken Egg 4 pieces
• Dill 0 oz
• Celery salt 0 oz
• Sour Cream 10 oz
• Salt to taste
• Ground Black Pepper to taste
• Ground coriander ¼ spoons

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Peel 500 g of beetroot, grate it, and transfer it to a pot. Pour in hot broth, add citric acid, and bring to a boil. Let it steep for 30 minutes, then strain.

Step 3

Pour in hot broth, add citric acid, and bring to a boil.

Step 4

Let it steep for 30 minutes, then strain.

Step 5

Peel the remaining beetroot and boil it whole until tender. Reserve 500 ml of the cooking liquid and drain the rest.

Step 6

Mix the beet broth first with sour cream, and then with the beet stock. Store in the refrigerator.

Step 7

Finely chop the boiled beets and beet greens, and also mince the dill, onion, and celery.

Step 8

Cut the cucumbers into matchsticks or grate them.

Step 9

Combine all the vegetables and herbs together, then add salt, black pepper, and coriander.

Step 10

Pour the chilled broth over the vegetables.

Step 11

Serve with half a boiled egg on the plate.