Cold soup with sausage
Description
A hearty first course. Many people boil pieces of beet in water, resulting in beet broth, but you can avoid this by precooking or roasting the root vegetable. Also, remember to boil potatoes together with the beets, and cook the chicken eggs separately, then chill them. Even the soup liquid should be chilled or served with ice! To make it slightly sour, use 2 pinches of citric acid or 2 tablespoons of apple cider vinegar.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the beets and potatoes for 30–40 minutes in advance, and cook the chicken eggs for 12 minutes; then cool all these ingredients in ice water. Remember that only chilled ingredients should be added to the cold soup. Rinse the radishes and cucumber, and trim the ends off both sides of the vegetables.
- 2
Step 2
Slice the cucumber and radish into rounds, then cut them into small cubes. Don't chop too finely, so the dish doesn't turn into a mushy vegetable mess. Transfer to a bowl or salad dish.
- 3
Step 3
Peel the hard-boiled eggs and potatoes, then rinse them. Cut into cubes of the same size and add to the container.
- 4
Step 4
Peel the skin off the milk sausage and cut it into cubes. Add the diced sausage to the other ingredients.
- 5
Step 5
Stir the cut ingredients, lifting them from the bottom. At this stage, you can place the container in the refrigerator and add the vegetable mixture to bowls in portions—it will keep well in the refrigerator for 2 days. However, if you add dill, green onion, and liquid, the cold soup will need to be consumed within 24 hours, as the shelf life of the dish will be reduced.
- 6
Step 6
Wash the green onion and dill, chop finely, and add to the container. Add parsley, cilantro, spinach, etc. if desired.
- 7
Step 7
Peel the boiled beet and grate it on a fine grater. Add lemon acid and salt to the colorful mass. Optionally, add other spices or seasonings.
- 8
Step 8
Pour cooled boiled water into a container and mix thoroughly. You can replace it with mineral water or liquid kefir, but all liquids must be cold!
- 9
Step 9
Transfer the entire mixture to a container with the slices and mix once again. Taste and adjust seasoning if necessary.
- 10
Step 10
Place several ladlefuls of cold soup into deep plates, bowls, coupes, or even cups!
- 11
Step 11
Serve with sour cream of any fat content, mayonnaise, kefir, ryazhenka, ayran, etc. Serve cold. Enjoy your meal!