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Svekolnik-i
1 serving
Beets are peeled, cut into small cubes, put in a saucepan, poured with water (at the rate of 2 cup per portion), add a teaspoon of vinegar and cook for 20 - 30 minutes. The finished beet broth is strained and cooled. Beetroot is placed in a saucepan, boiled potatoes and cucumbers, diced, chopped egg and finely chopped spring onions are added. Grated horseradish, salt, sugar and mustard are put into a pot of soup. One performs beet decoction pouring, sour cream addition and stirring. Beetroot is sprinkled with chopped parsley or dill greens.
Beets are peeled, cut into small cubes, put in a saucepan, poured with water (at the rate of 2 cup per portion), add a teaspoon of vinegar and cook for 20 - 30 minutes. The finished beet broth is strained and cooled. Beetroot is placed in a saucepan, boiled potatoes and cucumbers, diced, chopped egg and finely chopped spring onions are added. Grated horseradish, salt, sugar and mustard are put into a pot of soup. One performs beet decoction pouring, sour cream addition and stirring. Beetroot is sprinkled with chopped parsley or dill greens.
beets - 500 g, potatoes - 200 g, cucumbers - 100 g, onions - 75 g, eggs - 2 pcs., horseradish - 50 g, sour cream - 2 tbsp. spoons, sugar - 1 teaspoon, vinegar to taste
