Beetroot summer

474 - 90 минут -

A great alternative to the hash. Low-calorie first course so well suited for a hot summer snack. This recipe accidentally got into our family summer diet from the girlfriend of my wife who came to visit us at the cottage. This beetroot loved it and now it's a summer dish firmly entrenched in our kitchen.

Ingredients for Beetroot summer

Step by step instruction of cooking Beetroot summer

Шаг 1

The eggs boil hard boiled (1 piece per serving).
Take the necessary amount of peel my beets and boil until tender (0.5 - 0.7 PCs medium-sized per serving).
Because later we will use the decoction of beets, but the broth does NOT POUR!
(приблизительно150-2 00гр per serving)beets should be cooked without the peel.

Шаг 2

Finely chop the onion and dill ( the dill, take only tender twigs, so you do not suffer with dill sticks).
Finely chop 1 egg per serving.
The amount of onions and fennel on a serving goes again individually, as you like.

Шаг 3

On a coarse grater grate the beets and the cucumber (depending on portion of course the amount of product strictly individually, I would even say half of a medium beet, and 1 medium cucumber).

Шаг 4

Now all these products are mixed in the same pan, arrange on plates, pour the cold beet broth from the refrigerator, add yogurt to taste, salt and MOST IMPORTANTLY, ADD HORSERADISH to taste of beetroot appeared with a slight kick.
But the main thing is not to overdo it and people with a sick digestive tract should be careful.
I have it somewhere 2 teaspoon without top on a plate and sometimes 3h. L. if I wanted to go for the gusto.

Шаг 5

When the beets and eggs are boiled, the cooking beetroot for 5-10 minutes, exactly the time that is going to slice and grate food.
Photos of ingredients.
Mustard and cream not mandatory, but I sometimes add.

Шаг 6

All a pleasant appetite.