2020-08-13 / test@t

Cold beetroot with fresh cucumber and hot potatoes with dill

Instead of the traditional beetroot soup, we made a cold cream soup made from sweet young beets with thick and sour curdled milk. It was garnished with a juicy cucumber cube, green onions and a poached egg. And a small but nice addition - small peas of boiled potatoes with butter and dill.

Cold beetroot with fresh cucumber and hot potatoes with dill
  • cold beetroot - 1l
  • fresh cucumber - 150 g
  • egg - 4 pcs
  • green onions - 20 g
  • dill -15 g
  • boiled potatoes with dill - 300 g
  • oven beets - 200 g
  • natural yogurt / curdled milk - 1 l
  • salt to taste
  • potatoes - 300 g
  • creamy place - 30 g
  • dill -10 g
  • table vinegar


Step 1
We wrap the whole beets in foil and bake in the oven at 180 degrees until cooked (depending on the size of the beets). We check the readiness with a skewer, then cool and remove the skin.
Step 2
We punch curdled milk (yogurt) with baked beets with a blender until smooth. We bring to taste, adding salt to taste.
Step 3
Boil the young potatoes whole in their uniform until half cooked, then peel and, if large, chop them arbitrarily, then boil until cooked, but so as not to fall apart. Warm up with butter and sprinkle with chopped dill.
Step 4
Break the egg into a cup, bring the water to a boil, salt and add a little vinegar, make a funnel and pour the egg, cook for 3-5 minutes. - depending on who loves which yolk.
Step 5
Peel the cucumber and cut into cubes. Cut the dill stalk into circles.
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