Beetroot Cucumber Soup
50 minutes
The simplest and easiest chilled summer soup with beetroots and beetroot leaves. Served with hard boiled eggs.
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Ingredients
Serves: 6
- 4 medium beetroots, with leaves
- salt, to taste
- juice of 1 lemon
- 2 cucumbers, grated
- a little fresh dill
- sour cream, to serve
- 4 hard boiled eggs, quartered, to serve
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Wash the beetroot, place in a saucepan covered with water and simmer until tender, about 40 minutes.
- Remove beetroots and let cool. Peel and grate then return to a saucepan, cover with water and bring to a simmer.
- Finely chop the beetroot leaves, add to the soup and simmer 5 minutes. Add salt to taste. Add lemon juice, then chill soup.
- In bowls, arrange some grated cucumber and fresh dill. Ladle in the soup, top with sour cream and boiled eggs.
