Soups are undoubtedly very healthy, but when it's hot outside, you want something refreshing. Here cold soups come to our aid. I suggest cooking and trying!
Cooking description:
I will say that the soup is very tasty! Boiled eggs can be added directly to the plate, or simply cut into a common pan. And it is best to serve young potatoes boiled in their uniforms with the refrigerator. The magical taste of summer!
Purpose: For lunch / For dinner / Summer
Main ingredient: Vegetables / Beets / Dairy products / Kefir / Cottage cheese
Dish: Soups / Cold soups
Cuisine geography: Russian cuisine
Diet: Low-calorie / PP recipes
Ingredients:
- Beets - 1-2 Pieces
- Cottage cheese - 200 Grams
- Green Onion - 1 Bunches
- Greens - 1 Bunches
- Cucumber - 2 Pieces
- Egg - 3-4 Pieces
- Kefir - 0.5 Liter
- Water - 1 Liter
- Salt - To taste
Servings: 8-10
How to cook "Cold beetroot with cottage cheese"
Boil the beets first. Cool it down. Put the cottage cheese in the pan in which you will cook the cold. Add sliced cucumbers. Chop the greens. Grate the cooled beets on a coarse grater. Add to pot. Pour in kefir and cold water. Stir. Refrigerate to chill soup. When serving, add the boiled egg to a plate. Enjoy your meal!
