Step-by-Step Guide to Prepare Quick Cold purple soup
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Simple Way to Make Speedy Cold purple soup. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cold purple soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cold purple soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cold purple soup is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cold purple soup estimated approx 30 mins.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Cold purple soup using 9 ingredients and 7 steps. Here is how you cook it.
This is Lithuanian cold summer soup.
Its so refreshing and Herby you must try it!
Ingredients and spices that need to be Take to make Cold purple soup:
- 500 gr boiled beets
- 400 gr English cucumber
- 25 gr dill
- 25 gr onion greens
- 4-6 boiled eggs
- 1 kg Greek yogurt
- 1 L water
- Salt to taste
- Potatoes for serving
Instructions to make Cold purple soup
- Cut the English cucumber in to cubes
- Dice the dill and onion greens
- Choose boiled (not pickled!) Beetroot, they sell them whole boiled at the supermarket, and I check so that they are large and not red but Purple coloured. When they are a deep red burgundy colour they are overcooked and don't taste nice, also the end colour of the dish is affected.
So you must choose deep purple colour ones. Box grate them.
- Dice hard boiled eggs. I like a lot of eggs, so I add 6 but you can add however many you want. The hard boiled egg yolk gives a silky velvety texture and a rich taste.
- Traditionally Kefir/leban is used, but nice Kefir is hard to find where I live, so I use Greek yogurt and 1L of water. I actually prefer it with Yogurt.
- For last, add 1 or 1.5 teaspoons of salt. Mix everything well. And let sit in the fridge for a few hours so it cools down and all the flavours mingle together. Best results are if left over night. So the beetroot juices seep out and saturate the colour of the soup.
- Serve it with some potatoes on the side. It complements meat dishes well.
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So that is going to wrap it up with this special food Simple Way to Make Any-night-of-the-week Cold purple soup. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!