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A favourite soup of the family all through summer, tasty, healthy and refreshing. The beetroot stock is better the next day after it has chilled overnight.
2 small beetroot
4 cups boiling water
1/2 large lemon
1 teaspoon salt, or to taste
100g sliced meat, such as ham or smoked sausage (optional)
chives or dill, to garnish
Extra time:1hour chilling ›
- Boil the beetroot until tender. Peel them, grate them and place in a bowl with the juice of 1/2 lemon and salt to taste. Chill at least an hour in the refrigerator.
- Slice the radishes, cucumber and optional meat.
- Pour the soup into bowls. Each diner adds as much vegetables and meat as they like. Garnish with dill or chives.
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