Jewish-Style Cold Beet Soup
A cold soup recipe for a hot summer — don't miss it! In summer you can make it with plain water; with broth, it's a wonderful dish for fall and even winter, too — as long as you can find a fresh cucumber and some herbs.
Cooking method
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Step 1:
Peel the beets and boil them together with the potatoes and onion.
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Step 2:
Take out the cooked vegetables. Discard the onion, grate the beets on the coarse or medium holes, and return them to the cooking liquid. Mash the potatoes so they blend completely into the broth. Add citric acid, sugar, and salt to taste, then chill.
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Step 3:
Cut the cucumbers and eggs into small dice.
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Step 4:
Put a mix of egg, cucumber, and chopped cilantro, parsley, and dill into each bowl.
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Step 5:
Ladle the cold beet broth over the mixture and add a spoonful of sour cream to each bowl. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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