Beetroot cooler

Bright, beautiful, appetizing, light, for the heat! Beetroot chiller is a great option for a refreshing dish for a summer day. Cooking it is easy and simple, but it turns out to be satisfying and very tasty! A cold brew is served with bread and boiled potatoes.

wella

Recipe author

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Composition / ingredients

Servings:

Beetroot

200

Water

0.5

White radish

Cucumbers

Chicken eggs

Greenery

Lemon juice

0.5

Sour cream (for submission)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 29 % 2 g

Carbohydrates 43 % 3 g

33 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 55 min

Step 1:
How to make a beetroot cooler? Prepare the products. Wash the beets well and boil them. How to cook beets? Put it in a saucepan of a suitable size, fill it with cold water and put it to cook on a small fire. Cook the beetroot for 30 minutes to 1 hour, depending on the size of the fruit. Determine readiness with a sharp knife — it should easily pierce the tuber. Then drain the water and leave the beets to cool.
Step 2:
In parallel, boil the eggs in a saucepan. How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned.
Step 3:
Peel the cooled beetroot and cut it in your favorite way, I cut it into thin strips. You can just grate it on a coarse grater.
Step 4:
Wash, dry and clean the radish. Cut it into cubes. Instead of a white radish, you can use a regular radish.
Step 5:
Cut the peeled cooled eggs in the same way.
Step 6:
Rinse and dry the greens well, then chop finely. I took dill and green onions from the greens, but you can put any one to your liking.
Step 7:
Boil the water and pour boiling water over the chopped beets. To preserve the color of the broth, drop lemon juice here.
Step 8:
Wash cucumbers, dry them, cut off the tips. If the skin is too thick, then cut it off. Be sure to try if the cucumber is bitter — it can spoil the taste of the dish. Cut the cucumber in any way — straws, cubes, grate. Put all the chopped ingredients in a bowl and mix them.
Step 9:
As soon as the beetroot with water cools down, add the slicing there — so much that you are satisfied with the density. Taste and add salt to taste.
Step 10:
To make the refrigerator more satisfying, add sour cream to it. The refrigerator can already be eaten. But, if you want it to be even cooler, send it to the refrigerator.

And more tips.

You can not boil the water, but pour the products with cool mineral water.

Make slicing from already cooled products.

The cooler should be cool, so it is cooled in the refrigerator.

You can put potatoes and other vegetables, meat, etc. in the refrigerator – this soup will become even more satisfying.

Beets can be grated fresh and then, pouring boiling water, boil for a few minutes – it will turn out faster and more useful.

You can add kefir to the water, or pour only kefir in general, then you will get a beetroot refrigerator on kefir.

The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.

Root vegetables are best washed with a brush or a hard sponge under running water.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.