Cold beetroot soup with pickled beets
A refreshing cold beetroot soup with beets has several options for additions, each of which is famous for its flavoring bouquet. It will become one of the favorite recipe for cold borsch with pickled beets. The pleasant acidity of the marinade and the delicate flavoring background of the traditional ingredients will be saturated with the necessary useful substances.
Ingredients:
- pickled beets (with the whole marinade) - 0.5 liters;
- a set of standard greens - 200 grams;
- fresh cucumbers (medium) - 3 pieces;
- boiled potatoes - about two tubers;
- boiled sausage Dairy or Doctor's - 200 grams.
Taste Additions:
- boiled eggs - 2 pieces;
- sour cream - a couple of spoons;
- spice "Provencal herbs" - 10 grams;
- meat broth - up to a liter.
Attention! To add sweetness, you can add one boiled carrot. Spice can be replaced with any composition you like.
Cold beetroot soup with pickled beets. Step by step recipe
- First you need to boil all the vegetables except beets.
- Cut the prepared ingredients and cucumbers into strips. Cut the sausage into small pieces.
- Grind greens, combine with beet marinade.
- Then, put all the components in the container and fill with cold broth.
- We bring in the verdure. Boiled eggs are added, sprinkle with spices.
- Before serving, season with sour cream.
Attention! You can salt or add other flavors to taste at the very end of the preparation.
The marinated component cold with beets refreshes, as the vegetable that has been preserved with its own juices acquires a spicy flavor. All the sweetness is transformed, mixing with other flavoring tones. "I love to cook" wishes you bon appetit! Be sure to try to cook cold borsch on kefir and cold borsch.