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Cold lean beetroot

2179

Kitchen Eastern European

Calorie content 42.2 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 2.6 gr.

Fats * 0.6 g

Carbohydrates* 6.6 gr.

Content

The peculiarity of summer beetroot soup is that it is very light, but at the same time quite satisfying. Try an original cooking option that works for both lean and vegan menus.

Ingredients

Beet 3 pcs. Potato 3 pcs. Cucumbers 3 pcs. Radish 5 pieces. Greens 1 bundle Tofu cheese 250 g Salt taste Water 2 - 2.5 l.

Cooking process

We wash the potatoes and beets, fill them with water and put them on the stove. Cook until tender.

First, peel the beets and pass them through a coarse grater.

Put the grated beets in a saucepan. Fill with cold water - 2 liters.

Place the pot of beets on the stove and bring to a boil. Remove immediately and let cool. To speed up the process, you can add some ice cubes. This whole procedure is necessary in order for the beets to give the maximum of their saturation and taste to the soup.