Cold Beetroot Soup
- 1 beetroot large
- 3 eggs medium
- 3 scallions
- 1/2 English cucumber
- 2 tbsp apple cider vinegar
- 1/3 cup sour cream
- 1/4 dill fine chopped
- 1 quart water
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Peel the red beet, cut into four parts and put into a pot with 1 quart of water. Cover with a lid leaving a little opening. Boil for 40 minutes, turn off and let cool.
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Cook eggs for 12 min to make them hard boiled, cool them immediately in ice water to be able to peel off the eggshell easily
Peel the cucumber
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Cutting the all main ingredients:
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Shred the red beet pieces
Chop the cucumber, eggs, dill and scallion into fine pieces
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Place all the ingredients into the beetroot broth, add the vinegar and season with salt and pepper (If you prefer it more sour, then add more vinegar)
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Add sour cream
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Mix well and put it in the refrigerator for 30 min to chill before serving.
If you prefer the soup thicker then use less water for cooking the beet.
For serving, put the soup in a bowl add some sour cream and garnish with dill or parsley.
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