Cold beetroot on kvass

Description

Cold beetroot with kvass is a cross between Ukrainian borscht and Russian okroshka. Here is such a friendship of peoples in one plate! There are quite a few cooking options, but we like the following. Beets for this soup are used both fresh and boiled, so the taste of the dish is very rich. For the freshness of cold beetroot with kvass, not only this traditional Russian drink is responsible, but also fragrant mint, which we add at the very end of preparation. And if there is absolutely impossible heat outside, put some crushed ice in a bowl of soup: the taste of the dish will sparkle with new delightful colors!

Cooking

Step 1

Prepare the ingredients for the cold beetroot. Wash and clean the beets. Grate two root crops on a coarse grater and pour kvass. Leave for 1-1.5 hours in a cool place.

Step 2

Place the remaining beets in a ladle, cover with hot water and cook until soft (about 1 hour). Then lay out the beets with a slotted spoon and let cool. Add lemon juice and sugar to the broth. Let cool, season with salt and refrigerate.

Step 3

Thoroughly wash the beetroot potatoes with a brush and boil until tender in their skins. Let cool completely. Place the eggs in a pot of cold water and bring to a boil. Boil 10 minutes. Drain the water and cool the eggs. Peel, separate the whites from the yolks.

Step 4

Cut the boiled beets into thin strips. Finely chop potatoes, cucumbers, ham and egg whites. Sort the mint, wash, dry well and tear off the leaves. Rub the yolks with sour cream and mustard.

Step 5

Sort beetroot or beetroot spinach, removing coarse stems, and wash. Finely chop the remaining greens and rub with salt until juice appears.

Step 6

Mix all prepared foods in a large bowl. Add yolks with sour cream and mustard. Season with salt and pepper. Arrange beetroot with kvass on plates, pour beetroot broth and strained kvass. Serve on the table.