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Soup with vegetables and egg

Cooking recipes / First course recipes / Soups / Soups with vegetables

1 serving

boil and peel the beets. cut beets, cucumbers and onions. pour the prepared vegetables with a mixture of salted kefir and boiled cold milk, pour into plates, put finely chopped cool eggs in each, sprinkle with herbs.

rustic milk - 800 g, beets - 200 g, cucumbers - 100 g, onions - 100 g, eggs - 2 pcs., parsley greens to taste, dill to taste, salt to taste, or kefir - 800 g