Chilled beetroot soup with eggs
1 hour 20 min
This creamy nourishing beetroot soup is served chilled.
nt.bella
2 people made this
Ingredients
Serves: 4
- 2 beetroots, peeled
- 2 tablespoons red or white wine vinegar
- 1 bunch spring onions
- 1 bunch dill
- 2 cucumbers
- 4 eggs
- 1L buttermilk
- 100g soured cream
- salt to taste
Method
Prep:10min ›
Cook:10min ›
Extra time:1hr chilling ›
Ready in:1hr20min
- Shred beets and place in saucepan. Add just enough water to cover, and bring to a simmer on medium heat. Add the vinegar and cook for a further 10 minutes.
- Mince the spring onions and dill. Remove the seeds from the cucumber and shred. Hard boil eggs and cut into cubes.
- Let the beets and the liquid cool of a little, then add buttermilk and blend till creamy.
- Refrigerate for 1 hour.
- Ladle into bowls and garnish each bowl with cucumbers, eggs, spring onions and dill. Taste to taste and serve with a dollop of soured cream.
