Beet soup with rye kvass
Description
The soup is simple and quick to prepare. It's light and healthy, as it contains plenty of fresh herbs and root vegetables. This soup is perfect for satisfying hunger on a hot summer day. Well, here you go—your soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for the borscht. Boil the eggs hard. Let them cool. Put the cucumbers, eggs, and kvass in the refrigerator for now.
- 2
Step 2
I've already cut off the beet greens, don't throw them away, they will come in handy. Peel the beetroot, wash it, and grate it coarsely. Place it in a saucepan, pour in 100 ml of water, add vinegar, and simmer over low heat for 20 minutes.
- 3
Step 3
Wash the beet greens, chop them finely, and add to the stewed beets. Simmer for another 10 minutes, covered.
- 4
Step 4
The cooked beet with greens needs to be completely cooled.
- 5
Step 5
Cut the cucumbers and eggs into cubes, add to the beets.
- 6
Step 6
Add a generous amount of chopped herbs: dill, parsley, green onion.
- 7
Step 7
Final step: add salt, sugar, ground black pepper, kvass, and sour cream. Mix the beet soup thoroughly and adjust the salt and pepper to taste.
- 8
Step 8
Beet soup with rye kvass is ready! Try it!