Cold beetroot with fresh cucumber and hot potatoes with dill

soups 554 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
Cold beetroot with fresh cucumber and hot potatoes with dill
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 40 minutes
  • Calories: -
  • Difficulty: Easy
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Instead of the traditional beetroot soup, we prepared a cold cream soup made from sweet young beets with thick and sour curdled milk. It was garnished with a juicy cucumber cube, green onions and a poached egg. And a small but nice addition - small peas of boiled potatoes with butter and dill.

Ingredients

Directions

  1. We wrap the whole beets in foil and bake in the oven at 180 degrees until cooked (depending on the size of the beets). We check the readiness with a skewer, then cool and remove the skin.
  2. We punch curdled milk (yogurt) with baked beets with a blender until smooth. We bring to taste, adding salt to taste.
  3. Boil the young potatoes whole in their uniform until half cooked, then peel and, if large, chop them arbitrarily, then boil until cooked, but so as not to fall apart. Warm up with butter and sprinkle with chopped dill.
  4. Break the egg into a cup, bring the water to a boil, salt and add a little vinegar, make a funnel and pour the egg, cook for 3-5 minutes. - depending on who loves which yolk.
  5. Peel the cucumber and cut into cubes. Cut the dill stalk into circles.
  6. Put a cucumber cube with green onion rings and a dill stalk in a cold plate, put a chilled poached egg on top and decorate with herbs. You can use different greens to serve the chill - green onions, young pea stalks, borage flowers. Pour cold beetroot into a cold gravy boat. Serve hot potatoes separately.

Cold beetroot with fresh cucumber and hot potatoes with dill



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 40 minutes
  • Calories: -
  • Difficulty: Easy

Instead of the traditional beetroot soup, we prepared a cold cream soup made from sweet young beets with thick and sour curdled milk. It was garnished with a juicy cucumber cube, green onions and a poached egg. And a small but nice addition - small peas of boiled potatoes with butter and dill.

Ingredients

Directions

  1. We wrap the whole beets in foil and bake in the oven at 180 degrees until cooked (depending on the size of the beets). We check the readiness with a skewer, then cool and remove the skin.
  2. We punch curdled milk (yogurt) with baked beets with a blender until smooth. We bring to taste, adding salt to taste.
  3. Boil the young potatoes whole in their uniform until half cooked, then peel and, if large, chop them arbitrarily, then boil until cooked, but so as not to fall apart. Warm up with butter and sprinkle with chopped dill.
  4. Break the egg into a cup, bring the water to a boil, salt and add a little vinegar, make a funnel and pour the egg, cook for 3-5 minutes. - depending on who loves which yolk.
  5. Peel the cucumber and cut into cubes. Cut the dill stalk into circles.
  6. Put a cucumber cube with green onion rings and a dill stalk in a cold plate, put a chilled poached egg on top and decorate with herbs. You can use different greens to serve the chill - green onions, young pea stalks, borage flowers. Pour cold beetroot into a cold gravy boat. Serve hot potatoes separately.

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