Chilled Beet Soup with Veal
Soups • World
Description
Chilled Beet Soup with Veal
Ingredients
- Veal 5 oz
- Carrot 5 oz
- Onion 5 oz
- Beetroot 5 oz
- Water 40 fl oz
- Mustard Greens 0 oz
- Sour Cream 10 oz
- Wheat Flour 0 oz
- Chocolate eggs 2 pieces
- Bread Kvass 5 fl oz
- Dill 1 tablespoon
- Cucumbers 5 oz
- Scallions 1 bunch
- Vinegar essence 1 teaspoon
- Sugar to taste
- Garlic to taste
- Salt to taste
Step-by-Step Guide
Step 1
Pour cold water over the peeled vegetables and boil. Add salt at the end.
Step 2
Wash the beetroot under running water, chop, and cook in a covered pot with a small amount of water slightly acidified with vinegar. Wash the eggs, boil them hard, cool, and cut into quarters or slices.
Step 3
Peel the cucumbers and cut them into strips or slices. Cut the boiled veal into cubes. Strain the broth, add the greens, and the dressing.
Step 4
Cool, add the beet kvass, sour cream, and season with garlic mixed with salt and sugar. Add the eggs, veal, cucumbers, and sprinkle with chopped herbs. Serve cold. Serve boiled potatoes separately.
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