Description
In our family this cold soup is a favorite. It turns out something between a soup and beetroot soup. A simple soup for hot summer days. If you'd like it spicy add more garlic.
Ingredients
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Beets
2 шт
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Cucumber
2 шт
-
Garlic
1 зуб.
-
Dill
2 веточ.
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Yogurt
400 мл
-
Dressing
1 ст. л.
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Mineral water
по вкусу
Cooking
Preheat the oven to 200 degrees. Wash the beets with a brush, wrap in foil and bake in the oven until soft, about 45 minutes.
Rinse the beets with cold water, remove the skin and cut into small cubes.
Cucumber remove the skin and slice too.
Garlic and dill finely chop.
Put vegetables and herbs in a bowl, add the Maggi dressing for the pickle and mix well.
Pour the vegetables with the yogurt, stir and refrigerate, at least 30 minutes (for a couple of hours).
Before serving, dilute the soup with cold soda water. Serve with bread Borodino.
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