Cold soup is probably in many cuisines of the world, with the exception of the northern nationalities, which he, apparently, to anything. Recipes are varied, and the principle of cooking is common - ready-made products are finely cut and poured with kvass, mineral water, kefir or yogurt. Summer tastes of my childhood are holodnik and okroshka. Mom and grandmother prepared them in different ways, they called them too.
I suggest you prepare mother's holger from beets with sausage, of course, a doctor's, so that it is satisfying and tasty. Wise parents saved their time - on a hot summer day, they tried to feed their children with one dish in order not to bathe at the stove.
To make soup, boil in a uniform or bake beets in foil, boil eggs and new potatoes, then cool all products to room temperature. Boil water, cool in the refrigerator, if desired, add ice or use cold mineral water without gas.
In this soup must be sour. Mom used to add table vinegar, now everyone has switched to freshly squeezed lemon juice, so it is healthier. You need to cook about 30 minutes before serving, so that the soup has time to cool in the fridge. It is impossible to do this in future, this dish is not stored - fresh vegetables in the water after a few hours turn into a tasteless mash.
- Cooking time: 20 minutes
- Servings: 4
Ingredients for beet steamer:
- 150 g of boiled beets;
- 200 g doctoral sausage;
- 200 g fresh cucumbers;
- 150 g young potatoes boiled in uniform;
- bunch of green onions;
- 4 eggs;
- lemon;
- 100 g sour cream;
- sea salt and granulated sugar to taste.
A method for making beet holler.
First, prepare the base. Half of the norm cooked in the uniform or baked beets, cleaned and rubbed on a large grater, put in a tureen or soup pan. Add 2 teaspoons of sea salt, squeeze the juice from half a lemon, pour 1 - 1.3 liters of cold drinking, mineral or boiled water. Mix and put in the fridge so that the base does not heat up in the room while we chop up the vegetables.
Fresh cucumbers cut into strips. Mature cucumbers should be peeled and seeds removed, and spiky small gherkins can be cut together with the peel.
The doctor sausage is cut into small cubes, the smaller, the better. You can cook this cold soup with any sausage or sausages, choose what you like best.
We clean the young potatoes, boiled in uniform, from the skin and cut into small cubes, the size of sausages.
Chop a fine bunch of fresh green onions. To taste you can add any herbs - dill, celery, cilantro or parsley.
The remaining beets cut into thin strips.
Boil the eggs hard-boiled, cool, clean, cut in half.
We take a pot of beet infusion from the fridge, add all the chopped ingredients to it, except eggs. Mix, try, pour a pinch of sugar.
Pour the soup into plates, add sour cream or Greek yogurt, mix, put half of the boiled egg on top, sprinkle with rings of green onions and serve cold to the table.
