On a hot summer day, it will perfectly quench your thirst, cool it down, give strength and energy - cold beetroot soup in broth with mustard. Step-by-step recipe with a photo. Video recipe.
The second most popular first dish after okroshka among the Slavic people in the summer is cold beetroot soup in broth with mustard. This is a cold summer chowder with boiled red beets, fresh seasonal vegetables, herbs, sour cream … Refreshing summer soup - beetroot, named after the beet, which is an essential ingredient in the dish. Different liquids act as broth: beet broth, beet kvass, mineral, carbonated or plain water, meat or vegetable broth. Many variations of the cold beetroot recipe include kvass, whey, kefir. Often, ice cubes are placed on the plates when eating such a dish. The dish is easy to prepare and does not require much effort and time.
This cold soup is often made lean and cooked without meat. Meat eaters will like beetroot with smoked meat products, sausages, poultry. Cold beetroot cooked according to the proposed recipe perfectly diversifies the summer menu. It can be a great option in the summer for lunch or light dinner. An unusual combination of flavors in a traditional beetroot will add freshness and light piquancy to the dish. The fat content of the broth can be chosen to your taste. From chicken breast, the broth will be softer, from pork - fatter and thicker.
- Caloric content per 100 g - 89 kcal.
- Servings - 6-7
- Cooking time - 30 minutes for cutting food, plus time for boiling and cooling broth, potatoes, eggs, beets
Ingredients:
- Meat broth - 2, 5-3 l
- Salt - 1.5 tsp
- Boiled potatoes in their uniforms - 3-4 pcs.
- Citric acid - 1 tsp
- Boiled beets without peel - 1 pc.
- Milk sausage - 300 g
- Hard boiled eggs - 5 pcs.
- Mustard - 1 tablespoon
- Green onions - bunch
- Cucumbers - 3-4 pcs.
- Sour cream - 500 ml
- Dill - bunch
Step-by-step preparation of cold beetroot in broth with mustard, recipe with photo:
1. Peel the boiled and chilled potatoes and cut them into cubes with sides no more than 1 cm. All subsequent ingredients must be cut to the same size. The finer the chopped food, the tastier the beetroot.
2. Peel and dice the eggs.
3. Cut the milk sausage into pieces.
4. Wash the cucumbers, cut off the ends and cut.
5. Cool the boiled beets.
6. Slice the beets to the appropriate size.
7. Wash green onions and chop finely.
8. Chop the washed and dried dill.
9. Put all food in a large saucepan, pour in sour cream and add mustard. Mix everything well.
10. Pour the broth through a fine sieve over the food.
11. Add salt and citric acid to the cold beetroot soup with mustard broth and stir. Place it in the refrigerator for 1 hour to cool.
See also the video recipe on how to cook beetroot.
