207 kcal
25 min.
Recipe for Cold beetroot soup
2 reviews
NaN g
207 kcal
0 kcal
206.8
18.0g
7.1g
18.7g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Buttermilk1× cup (240 g)
- Beetroot0.5× piece (70 g)
- Eggs chicken1× portion (60 g)
- Cucumber0.25× portion (50 g)
- Radish red2× root (30 g)
- Dill, fresh1.5× teaspoon (4.5 g)
- Garlic0.5× clove (2.5 g)
- Salt4× pinch (2 g)
How to make Cold beetroot soup
1. Boil the egg, let it cool then cut into quarters.
2. Boil and grate the beetroot.
3. Finely dice the cucumber and radish.
4. Press the garlic and mix it with the buttermilk and vegetables.
5. Chop up the dill and add to the soup.
6. Add the seasoning and stir everything,
7. Serve the soup with the egg.
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