500 g of peeled and thinly sliced beetroots
2 tablespoons of chicken or vegetable broth
2 tablespoons of sugar
3 tablespoons of freshly squeezed lemon juice
To taste: salt
Battled egg
1 cup of sour cream (mixed with 1 tablespoon of lemon juice)
500 g of peeled and thinly sliced beetroots
2 tablespoons of chicken or vegetable broth
2 tablespoons of sugar
3 tablespoons of freshly squeezed lemon juice
To taste: salt
Battled egg
1 cup of sour cream (mixed with 1 tablespoon of lemon juice)
Mix the beetroots and broth in a bowl
Cover and cook in the microwave on high for 17 minutes or until the beetroots are tender
Add the sugar, lemon juice, and salt. Reserve
Add some warm soup to the beaten egg, mix well, and add the remaining soup
Serve chilled with a dollop of sour cream
