Chilled beetroot soup with eggs

    1 hour 20 min

    This creamy nourishing beetroot soup is served chilled.

    2 people made this

    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

    Prep:10min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. 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.
    2. Mince the spring onions and dill. Remove the seeds from the cucumber and shred. Hard boil eggs and cut into cubes.
    3. Let the beets and the liquid cool of a little, then add buttermilk and blend till creamy.
    4. Refrigerate for 1 hour.
    5. 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.

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