Cold soup in bread
Description
In my recipe, you will learn. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients for the cold soup; you won't need the bread yet, as it will only be served with the soup. Boil the beet and eggs, then cool them well and peel. It's better to do this the evening before, leaving the ingredients and water in the refrigerator, so that in the morning you can serve the soup fresh and ready to eat.
- 2
Step 2
Chop the peeled eggs into cubes.
- 3
Step 3
Peel the cucumbers and cut into cubes.
- 4
Step 4
Grate the beet on a coarse grater; I use a square one, it looks prettier in my opinion.
- 5
Step 5
Add sour cream, chopped herbs, salt, ground black pepper, sugar, and vinegar. Mix the cold soup well.
- 6
Step 6
Add the cold mineral water in parts, stirring the soup. As soon as you reach the desired consistency, the soup is ready!
- 7
Step 7
For serving the soup, you'll need large bread buns or small bread loaves of any shape. Carefully cut off the top part with a sharp knife and remove the crumb. Place the bread in the oven for 15 minutes at 160–170 degrees Celsius. The purpose of this step is to dry the bread or bun slightly so it won't become soggy from the soup. Next, let the "bowl" cool down, pour in the soup, and serve immediately!