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Cold soup of curdled milk and beets
Description
A cross between okroshka and beetroot, a simple and healthy cold soup for hot summer days.
Cooking
Step 1
Wash the beets with a brush, wrap individually in foil and bake in a preheated oven at 200°C until soft, about 45 minutes. Rinse with cold water, peel and cut into small cubes.
Step 2
Cucumbers, if necessary, peel the hard skin, cut into cubes of the same size as the beets. Peel the garlic. Finely chop the dill and salted garlic, mix with beets and cucumbers.
Step 3
Put vegetables in a saucepan or bowl, pour yogurt, salt, pepper, mix and refrigerate for 2-4 hours.
Step 4
Before serving, dilute the soup with ice-cold sparkling water to the desired thickness. Serve with Borodino bread.
Ingredients
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