Cold borsch with sorrel and yogurt

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• Time for preparing

  Contents

  • • 0.0.1 30 min
    • 0.0.2 Simple dish
    • 0.0.3 45.79kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  30 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  45.79kcal

• Rating

• Recipe

Summer cold tasty soup made on the basis of yogurt and beets. Such soups are good to cook in the country or at home in the summer heat. After them, no heaviness forms on the stomach.

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Ingredients

0/7 ingredients

• Boiled beets-1 pc.
• Sorrel-150 gr.
• Sour cream-1
• Yogurt-2 l.
• Fresh cucumbers – 2 pcs.
• 3 eggs
• Radish – 12-15 pcs.

30 мин30 мин 45.79

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Steps

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1. Sort the sorrel, rinse and chop. Petioles finely chop. Boil in 0.5 liters of water. Cool.
2. Peel and cut the beets in small cubes.
3. In a cold sorrel put beets, diced cucumber, stir so that the broth turns red.
4. Have radish trimmed ponytails and tops. Chop into small cubes and put to the sorrel. Young radish leaves can be chopped and add to soup.
5. Finely chop the greens, knead a little so that it releases juice and became more aromatic.
6. Beat yogurt with sour cream, mix with sorrel and herbs. Add salt and sugar to taste. Balance the sweet and sour taste.
7. Serve with half the eggs. To cold borsch can be separately boil the potatoes.

Keywords:

• cold soup