Classic Beetroot Soup with Kvass
Soups • Russian
Description
The prepared and seasoned classic beetroot soup can be stored in the refrigerator for up to a day; otherwise, it will become thick and have a sour taste. However, in any case, before serving, the soup should be slightly chilled and infused.
Ingredients
- Bread Kvass 20 fl oz
- Beetroot 20 fl oz
- Yellow Beets 3 pieces
- Scallions 1 bunch
- Cucumbers 2 pieces
- Turnips 2 pieces
- Chocolate eggs 2 pieces
- Sour Cream 5 tablespoons
- Sugar 1 teaspoon
- Citric Acid to taste
- Vinegar essence 1 tablespoon
- Salt to taste
- Dill to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Wash all the vegetables thoroughly.
Step 2
Boil the beets and carrots in their skins, cool them, peel, and cut into strips.
Step 3
Peel the fresh cucumbers and also cut them into strips.
Step 4
Chop the green onions and mix them with salt.
Step 5
Pour the cooled kvass and strained beet and carrot broth over all the chopped vegetables, add salt, sugar, citric acid, and sprinkle with chopped dill and parsley.
Step 6
When serving, place cut eggs and sour cream in each bowl of beetroot soup.
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