Pink beetroot soup

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Pink beetroot soup

Pink beetroot soup







Ingredients
Number of persons
-
4
+

5 cooked beets

1 bunch of new onion

1 cucumber

1 kg of 20% curd cheese

4 eggs

1 sprig of fresh dill

Pepper

Salt

500 g potato




Preparation
TOTAL TIME: 40 MIN
Preparation time: 20 min
Cooking time: 20 min
Step 1
Finely chop the spring onions and spring onions, grate the beets, finely chop the cucumber.
Step 2
Mix a glass of water with the cottage cheese and the ingredients.
Step 3
Add salt and pepper and dill to decorate.
Step 4
Cook the potatoes in water and prepare the hard-boiled eggs.
Step 5
When the potatoes are cooked, dice them and then the hard-boiled eggs; divide 2 warm potatoes per person, 1 warm egg per person, into 4 plates, then add the fresh soup.
Author's note
Ideal for a summer entrance. SERVE WELL CHILLED

I add my grain of salt

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