Beetroot vegetable
1 liter of bread kvass,
1 small beetroot
1-2 potato tubers,
1 carrot
1-2 fresh cucumbers
50-75 g of green onions,
2 eggs,
2 tbsp. l sour cream
1 tsp Sahara,
1 tbsp. l mustard
salt to taste.
Cut boiled and chilled beets, carrots, and fresh cucumbers into small cubes. Grated boiled potatoes. Finely chop the green onion and mash with a spoon, adding a little salt to make it soft and give juice. Peel hard-boiled eggs, separate the proteins from the yolks, chop the proteins into small pieces, and grind the yolks with mustard. Pounded green onions to combine with potatoes, yolks, sour cream, sugar, salt, mix all this carefully, dilute with kvass, put chopped beets, carrots and proteins.
When serving, put chopped dill greens into beetroot. Carrots and beets can be replaced with boiled vegetables, such as turnips, cauliflower.
1 liter of bread kvass,
1 small beetroot
1-2 potato tubers,
1 carrot
1-2 fresh cucumbers
50-75 g of green onions,
2 eggs,
2 tbsp. l sour cream
1 tsp Sahara,
1 tbsp. l mustard
salt to taste.
Cut boiled and chilled beets, carrots, and fresh cucumbers into small cubes. Grated boiled potatoes. Finely chop the green onion and mash with a spoon, adding a little salt to make it soft and give juice. Peel hard-boiled eggs, separate the proteins from the yolks, chop the proteins into small pieces, and grind the yolks with mustard. Pounded green onions to combine with potatoes, yolks, sour cream, sugar, salt, mix all this carefully, dilute with kvass, put chopped beets, carrots and proteins.
When serving, put chopped dill greens into beetroot. Carrots and beets can be replaced with boiled vegetables, such as turnips, cauliflower.
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