Summer beetroot

Ingredients

• young beets 1 kg
• beet leaves 100 g
• salt to taste
• sugar to taste
• lemon juice 50 g
• water 5 l
• fresh cucumber 20 g
• red radish 20 g
• quail egg 3 pcs.
• greens mix 10 g
• Smetana 30% 50 g

Cooking

Step 1

Rinse the beetroot well and peel it and pour it with water and cook with beetroot leaves and 500 g of the beetroot itself on a slow fire so that the peel from the beetroot gives all the taste and color to the broth as much as possible.

Step 2

Bake the peeled beets in foil at a temperature of 200 degrees until cooked, you can check this with a wooden skewer. Then let the beets cool and cut into strips, cucumber and radish also cut into strips.

Step 3

Strain the saturated broth through a sieve and bring to taste with salt, sugar and lemon juice, then cool.

Step 4

Put chopped vegetables, boiled quail eggs on a plate and pour cold broth, garnish with plenty of greens on top and serve separately with sour cream.