/ / Recipe for Beetroot in Jewish

Beetroot Recipe in Hebrew

Cold Beetroot soup is quite oldA plant that was known in ancient Persia 2000 years BC. Initially, only its leaves were eaten, and the roots were used for medicinal purposes. And the most important advantage - beet, unlike many other vegetables, is able to maintain its useful properties in boiled and fried form due to the fact that B vitamins and mineral salts are not sensitive to heat. Its bright color preserves the beets during heat treatment, which makes any dish attractive and bright. Today we are preparing a cold soup - beetroot soup. This dish is especially important in hot summer days. Beetroot has a delicate taste, colorful color and is characterized by the content of many minerals and sugars. Among other things, beetroot is an ideal dish to maintain a slender figure in shape. It is known that Leo Tolstoy, being a vegetarian, preferred cold beetroot to dinner. According to the recipes of his wife, Sofia Andreevna, and today in some restaurants in Moscow are preparing beetroot. Our beetroot will be cooked according to a special recipe. Use this recipe and you will discover a completely new dish! Bon Appetit!

Ingredients:
  • Beets 3 pcs.
  • Potatoes 2 pcs.
  • Onions 1 pc.
  • Carrot 1 pc.
  • Cucumber 2 pcs.
  • Eggs chicken 2 pcs.
  • Sour cream 100 g
  • Onion green 20 g
  • Fresh dill 20 g
  • Lemon juice 5 tbsp. L.
  • Table vinegar 20 ml
  • Sugar 30 g
  • Salt 2 pinch
Instructions
  • Step 1 To prepare the beetroot we take the beet with the tops, potatoes, carrots, onions, cucumbers, chopped greens, green onions, eggs, fresh lemon juice, salt, sugar, vinegar, sour cream.
  • Step 2 Put the beet with the tops in a saucepan, pour hot boiled water and put on fire. As soon as the water boils, add 10 g of sugar and 20 ml of vinegar (so that the beet is cooked more quickly).
  • Step 3 While the beets are brewed, prepare the vegetable broth. Cut onions, carrots and potatoes in small pieces, one potato in half. Throw vegetables in boiling water and put on fire.
  • Step 4 Welded beetroot to take out and put in a dish under cold water (to cool and it would be easier to clean). Clean and grate the beetroot on a large grater.
  • Step 5 Remove the potato halves from the vegetable broth and mash with a fork.
  • Step 6 Put the potatoes and beetroot into the broth. Add in the broth of hot boiled water to the desired volume, salt, sugar to pour to taste. Add fresh lemon juice. Leave on a stove over low heat. Then remove and cool.
  • Step 7 Meanwhile, chop the finely cucumber, onions, boiled eggs, dill (any greens to your taste).
  • Step 8 Add a portion of the sliced ​​ingredients with cold beet soup. Add sour cream, stir.
Pay attention to: