Cold beetroot and sorrel

Name: Cold beetroot and sorrel
Total time: 1 h
Yield: 4 servings
Cuisine: Belarusian
Ingredients: medium-sized beets - 1 pc.; eggs - 2 pcs.; sorrel - 80 g; small onion - 1/2 pc.; fresh cucumbers - 150 g; dill - 2 sprigs; green onions - 30 g; boiled drinking water - 1 l; sour cream - 2 tbsp. l.; apple cider vinegar - 1 tsp; salt, sugar, freshly ground black pepper - to taste

Cookinero 1 January 2023

If it’s unbearably hot outside, cook a cold beet and sorrel for lunch according to our recipe. First of all, this dish is very refreshing. Secondly, it satisfies a slight hunger (and in hot weather it is not too strong). Thirdly, holodnik is just a very tasty soup with a pleasant sweet and sour taste and rich aroma. And if you find a good, maroon beet for this dish, then it will also turn out very beautiful. We guarantee good mood and wonderful gastronomic impressions!

How to cook Cold beetroot and sorrel

Step 1

Prepare your refrigerator ingredients. Wash the beets and place in a bowl. Pour in water and bring to a boil. Boil for about 1.5 hours. You can also bake the root vegetable in foil (1 hour at 190°C).

Step 2

Hard boil eggs (10 minutes) and peel. Wash the sorrel and cut into strips 1/2 cm wide. Place in a wide saucepan and pour hot water over the sorrel. Put on fire, bring to a boil and cook for 1 minute. Let cool in the decoction.

Step 3

Peel and chop the onion. Wash cucumbers and cut into strips. Dill and green onions wash, dry. Finely chop. Grate the cooled beets on a coarse grater.

Step 4

Put the beets in a large bowl and cover with boiled drinking water. Add chopped cucumbers, onions and green onions, as well as dill and sorrel along with the broth.

Step 5

Salt, pepper to taste and season with a pinch of sugar. Add sour cream and mix thoroughly. Pour in apple cider vinegar. Stir again. Pour into bowls and top with halved eggs. The refrigerator can be sprinkled with chopped herbs.