Beetroot Soup II

Last Updated on November 30, 2024

Soup of boiled beets, chicken broth, chives and onions, served with white yoghurt.

Ingredients:

200 g of beetroot 1 piece of onion 1 l chicken broth white yoghurt lime pepper pepper oil salt

Procedure:

1. Fry onion in oil and add grated beetroot, pour chicken stock and boil
2. When the beetroot is soft, season it with salt, pepper and chopped lovage 3. As an insert in the soup, use preferably egg saddle cut into squares, garnish each portion on the plate with a scoop of white yoghurt.

Recommendation:

Recipe for egg saddle can be found here: Egg Sedlina IV.

Note:

Recipe author: Dalibor Marounek