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The site has a recipe for this soup, but first this is a different recipe, and second, it was so long ago that I took a chance to remind everyone about this wonderful and refreshing dish. In this heat-the most...
| Cooking time - | Number of servings - |
Boil beetroot.
Boiled beets grate and marinate with salt, sugar and lemon juice.
Green onions and dill finely chop and grind with salt.
Cucumbers to grate.
Eggs cut into cubes.
Add the pickled beets.
Mix well and pour the yogurt. Pour a little (about a Cup) cold boiled water. Season with salt to taste. A good cooling.
Cold soup to eat with hot boiled potatoes! REFRESHING!
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