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Cold beetroot with mustard

0
2295
Kitchen Russian
Calorie content 90.3 kcal
Portions 6 port.
Cooking time 105 minutes
Proteins * 5.7 g
Fats * 5.1 gr.
Carbohydrates* 6.3 gr.
* per 100 gr. product
Cold beetroot with mustard
Content

There is a wide variety of cold summer soups. I want to share with you my favorite recipe for a wonderful cold beetroot with mustard, which will perfectly satisfy you on a hot day. The dish is rich in healthy vegetables and herbs and is good for digestion.

Ingredients

Cooking process

step 1 out of 7
Wash the beets thoroughly, peel, cut into thin strips or grate on a coarse grater. Put the chopped beets in a saucepan, cover with cold water, bring to a boil. Reduce heat and cover. Cook for about 20 minutes. Strain the broth, salt and pepper, and cool completely. Cool the boiled beets for about 1 hour.
step 2 out of 7
Boil veal or any other meat in advance. Grab the cooked meat or cut into thin strips.
step 3 out of 7
Thoroughly wash and dry the cucumbers and radishes, cut into thin strips, peel them first, if necessary. Boil chicken eggs. Peel boiled chicken eggs and separate the whites from the yolks. Cut the chicken proteins into thin strips. Divide the ingredients into portions.
step 4 out of 7
Put the chicken yolks in a small bowl, add the mustard and sour cream, rub thoroughly. Divide the prepared dressing in portions.
step 5 out of 7
Divide the beets in portions. Choose greens as you wish. Rinse it thoroughly under running water and pat it dry, finely chop and sprinkle on top of the rest of the ingredients.
step 6 out of 7
Pour chilled beetroot broth before serving.
step 7 out of 7
Serve chilled beetroot.

Bon Appetit!

 

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