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Beetroot soup is a popular soup in Russian, Ukrainian and Belarusian cuisines. The meatless version is perfect for a light lunch in hot weather. If you want to make a vegetarian version of the dish, replace the mayonnaise and exclude eggs from the ingredients. If desired, you can add boiled potatoes to the soup.

Step 1

Boil the beets. On average, this vegetable is cooked for 1.5-2 hours until done.

Step 2

Grate the cucumber on a coarse grater, chop the herbs and chicken eggs.

Step 3

Peel the boiled beets and grate them on a coarse grater.

Step 4

Place all chopped ingredients in a deep bowl, add salt and pepper to taste.

Step 5

Add mayonnaise to the bowl.

Step 6

Place the beetroot soup in serving bowls, add water or broth to taste and mix thoroughly. Garnish the beetroot soup with half a chicken egg and serve. Enjoy!