![]() ![]() While the beets and potatoes are cooking, boil the eggs.While the beets are cooking, boil or roast the potatoes until tender, to your liking.Once they're cooked and have cooled down, peel them and grate them. Boil them for 20-40 minutes, depending on the size of the beetroots, until they're tender when pierced with a fork or knife. In that case, prepare the potatoes right before you serve the soup so that they are warm. Garnish – Garnish your bowl with chopped spring onions, dill, and boiled egg.īoiled or Roast Potatoes – For the best results, you can refrigerate the soup for 24 hours before serving. ![]() Season with salt, and mix everything well together. ![]() Add the grated, boiled beets, the diced eggs, the chopped cucumber, and the finely diced dill and spring onions.ĭepending on the kefir you used, add half a glass of water to thin out the soup if you want. Step 5 – Pour your one liter (about one quart) of kefir into a large bowl. Save one half to top the soup, and chop up the other 3 halves to add to the soup. Step 4 – Once the eggs are boiled, run them under cold water. Bring the water to a boil, then turn off the heat, cover with a lid, and simmer for about 9-12 minutes, depending on how hard-boiled you want them. Be sure there’s enough water to fully submerge the eggs in and have about an inch of water on top. Place your eggs in a saucepan and add cold water. Step 3 – While the beets and potatoes are cooking, boil the eggs. The potatoes provide a warm carbohydrate to balance the cold, earthy taste of the beet. How you prepare them is entirely up to you. Step 2 – While the beets are cooking, boil or roast the potatoes until tender, to your liking. Once they’re cooked, you’ll want to peel them and grate them. For this recipe, I used the equivalent of 2 medium beets. Step 1 – Boil them for 20-40 minutes, depending on the size of the beetroots, until they’re tender when pierced with a fork or knife. If not using the pre-cooked, pre-packaged beets, make sure boiling the beetroots is the first step as they will take the longest. If you want to cut down on cooking time, you can use ready, pre-packaged, pre-peeled beets. The rest of the recipe is a simple assembly of all ingredients. The most time-consuming part is boiling the beetroots, boiling or baking the potatoes, and boiling the eggs to your liking. This recipe will take you no longer than 30-40 minutes. 100 ml (about 1/2 cup) of water, optional.a bunch of fresh spring onions and dill.Adjust seasonings and serve right away, or refrigerate and serve cold. By warming the sour cream gently you prevent it curdling. Add another ladle or two of the soup and whisk again. To add the sour cream place sour cream in a bowl and add a ladle full of the hot soup to the sour cream, whisking until smooth. This will take at least 30 minutes- but cooking longer is better- around an hour. Add the rest of the vegetables, stock, dill and simmer, covered, until vegetables are very tender. Add the carrots and beets and cook a few minutes longer. In soup pot heat the oil and cook the onion until tender. Once the beets are cool enough to handle trim off the stems and slip off the skins. Place beets in a pot of water deep enough to cover them and cook until the beets are just getting tender, about 20 minutes – longer for larger beets. sour cream- or a little more if you likeĬut beets off of their stems- leaving about 2 inches attached- this will reduce bleeding and retain more color in the beets. The result was a very tasty dish that is also sort of striking to look at.Ħ cups stock- I used chicken but vegetable stock or beef stock would also workġ c. I added some extra veggies for more flavor and sour cream for a tart, creamy flavor and texture element. The earthy flavor really appeals to me and the color is a delightful bonus. I love them and I enjoy them in soups, salads, relishes, casseroles and more. People seem to have strong opinions about beets. When I set it down in front of her she said, “Wow, this is really pink soup.” A friend came over and I offered her a bowl. This soup is good, what ever temperature you serve it. That is one of the nice things about this recipe. ![]() Tomorrow, when it is much cooler, I will warm it up, before eating. It was 87 degrees yesterday, so I enjoyed my beet soup chilled. Since I have some fresh beets, I decided to make this soup. ![]()
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