Prepare this delicious and refreshing chronicler soup with cucumbers and beets in the heat. Recipe and tips

“When it becomes hot on the street, I want to cook something refreshing. Cold soups will come in handy-tasty and original. If you adore these, I propose to add another one to your culinary collection-a cold man with beets and crispy cucumbers. By the way, it is better to prepare it in the evening so that it is infused in the refrigerator, because the tastes of all the ingredients are as rich as possible,” the restaurateur noted.

Adviсe

1. To prepare a cold man, it is better to take a small sweet beet.
2. A more saturated beetroot taste will be if you bake vegetables in the oven, and not boil.
3. If you want to confuse a little, there is a cool life hack for the preparation of greens. Before adding to the soup, it must be finely chopped and mixed with two slips of salt – then it will give a maximum of juices and tastes to the finished dish.

Photo: klopotenko.com

Cooking

1. Wash the beets well, transfer to the pan, pour water and cook for 40 minutes.
2. Clean the cooled beets and cut it with a 1 cm thick with a thickness of 1 cm. Transfer into a bowl in which you will mix all the ingredients of the soup.
3. Wash the cucumbers and also cut with cubes, and chop all the greens finely. Transfer to a bowl to beets and leave for now.
4. Meanwhile, prepare a refueling for a cold man. In a bowl, mix sour cream, mineral soda and lemon juice.
5. Pour the vegetables with refueling, try and taste salt and ground black pepper. Put the container in the refrigerator for at least 30 minutes.
6. Boil two eggs for serving. Put into a saucepan or pan, pour water and cook for three minutes after boiling.
7. Pour chilled soup on plates and put one egg in half in each in each.