Beet broth kvass soup
Description
In my okroshka made with beet broth, I use lots of fresh vegetables—radishes, tomatoes, cucumbers, and, of course, herbs. Beets require vinegar and a little sugar. Then, the okroshka is prepared according to this simple recipe. 1. Peel the beets and cut them into pieces. I usually cut them into small strips. Cover generously with water and boil until tender. To the finished broth, add vinegar to taste and set aside to cool. 2. Boil the eggs and potatoes in their skins. Let them cool, then peel and dice into cubes. 3. Rinse the herbs—green onions and dill. Dry them and finely chop. 4. Cut the sausage into small cubes. 5. Wash the radishes, tomatoes, and cucumbers. Remove the stems from the tomatoes and peel the cucumbers. Cut the tomatoes into wedges, the cucumbers into cubes, and the radishes into half-rings. 6. In a pot, mix all the chopped ingredients and season with salt to taste. 7. Return to the beet broth. Add sugar to taste and stir until dissolved. 8. Distribute the prepared okroshka mixture into bowls, pour the beet broth over it, and add sour cream or mayonnaise to taste. Our okroshka on beet broth is ready. Call everyone to the table. Serve the soup hot.