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Summer beetroot
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.
Ingredients
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