Russian beetroot soup cold
This cold beetroot soup, which is ready to teach me my in-law, always called friedge. I do not know why, but this name I did not catch the house, and I, many years later, still call him not only as a cold beetroot soup. But the essence, appearance, and most importantly - a taste of something that does not change.
So today and prepare it, especially because it is so simple, even an inexperienced rookie to keep within a maximum of 25 minutes. A summer - the main season, when I cook, it is no less important than the taste of the finished dish.
But even before they begin preparations for the components of this cold beetroot soup, put in a pot to boil half a liter of water. And since then we cook it myself as borscht, its volume per liter should be more.
Three medium beets clean,
Now put the stew boiled eggs, at the rate of one piece into two portions. And the rest - nothing new - 12 minutes after boiling. And be sure to put a spoonful of salt, so that even a cracked egg is not leaked.
and the right to collect a plate "puzzle" of the foundations had time to cool down, half an egg, cucumber and greens. And I still need to add a large spoonful of sour cream. Believe me, the worse will not be exact.
That's all the wisdom, cold beetroot soup is ready. But he and the cold to cool completely at least to room temperature, and better - to get it out of the fridge. Therefore, it will have to prepare in advance.
Enjoy your meal.