About the beetter is known for quite a long time, but not as a cold soup, but what about the name of the beet trees. Red root root our ancestors began to eat in the food in the X-XI centuries. At about the same time began to boil and beet kvass. In culinary books, the beetter as cold soup appeared only in the XIX century. So, the author of the most popular book of this afraid Elena Molokhovets recommends cooking a beetner for servants. The famous gathering recipes recommends cooking soup on beef with the addition of pork sternum, dried mushrooms, beetrail, sour cream, butter, flour, kvass and greens. Our usual variant of the beetter is more like a recipe for the mowhank of the Polish Colder.
Colder Polish from Helen Mohovets
A bundle of dill and green onions to be confused with salt. Take a young beetroot and a few pieces of small roots of young beet. Pretty wash, cook, merge the decoction. The beetter and the root of finely nourish, pour 2-5 glasses of freshly sour cream, dilute with bread kvass or water. Add to several parts of the cooked eggs cut into several parts, sliced with slices of fresh cucumbers, cancer necks, lemon slices. Salt, pepper and add pieces of ice.
Beetter on kvass
Ingredients: 2 Young beets with tops, 3 cucumber, 3 eggs, 1 tbsp. vinegar, ½ tbsp. Sugar, salt, ground black pepper, 1 l of bread kvass, along a small beam of green onions, dill and parsley, sour cream.
Cooking method. Clear beets from the peel, wash, rub on the grater, pour into a small amount of water so that it only covers the beets, add vinegar and send to sniff on a small heat 20-30 minutes. Beetter tops wash, melted finely and put to beets closer towards the end of extinguishing. Cook until readiness. Boil eggs, cutting cubes with a cube. Ready beets to cool. When she completely cooled, add eggs and cucumbers and chopped greens. Sweese, salt, pepper. Pour kvass, twisted sour cream.
Beetter in kefir
Ingredients: 3 Young beets, 1 l kefir, 3 cucumber, eggs (1 egg on 1 serving), salt, greens.
Cooking method. Beets to boil in the peel to readiness. Then cool. Boot eggs, vegetables and greens wash. Clear beets from the peel and grate. Cucumber cut into a small cube and add to beets. Pour all kefir, salt. Optionally, soup can be diluted with boiled or mineral water. The beetter is removed in the refrigerator for 1.5-2 hours. Before serving into each plate, chop eggs, pour green and put sour cream.
Lithuanian beetter
Ingredients: 2 beets, 2 cucumber, 4 small potatoes, 4 eggs, 50 ml of kefir, salt, pepper, green bow and dill beam.
Cooking method. Beets and eggs to boil. Clean and grate or cut into a small cube. Child chop. Mix greens, beets and eggs, salt and pepper. Clear potatoes, cut into slices and fry on vegetable oil until ready. Sweet mixture decompose on plates, pour kefir and put slices of potatoes on top.