Cold beetroot okroshka
A cold soup with beetroot, potato, carrot, cucumber, eggs, fresh herbs and sour cream. Makes approximately 4 portions; allow about 2 hours for preparation, cooking, cooling and chilling.
Ingredients
Instructions
5 steps- 1
Boil the potatoes and carrot until tender. Boil or bake the beetroot until tender, and hard-boil the eggs. Cool them.
- 2
Finely chop the dill and green onion in a pot and press them lightly to release their juices.
- 3
Dice the potatoes, carrot, cucumber and eggs and add them to the pot. Finely grate the beetroot into the pot.
- 4
Add the sour cream, salt, black pepper and the juice of one lemon; mix well.
- 5
Add drinking or mineral water to the desired soup consistency. Chill before serving.
30 min
Nutrition
1 serving ≈ 525 g
Nutrition values are estimates. - means data is unavailable.
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