Classic vegetable beetroot soup

I'll tell you how to cook classic, lean beetroot soup. Beetroot soup is the perfect alternative to the hash. It is prepared almost as well as hash. Even the ingredients used are almost the same, except for the additional ingredient is beet. It is exactly because of the presence of beet, beetroot soup has such name and distinctive maroon color. Cook it on yogurt, broth, sour cream, soda. Yes in principle, as the hash on many different broths, so you can for beetroot soup apply your favorite variety of foods, as for hash.

Ingredients:

• 4 PCs potatoes
• 1 PCs beets
• 4 PCs eggs
• 4 PCs cucumber
• 500 g ham
• 400 g sour cream
• citric acid, salt to taste
• the beam green onions
• 1 tsp. vinegar
• the beam dill

Method of preparation:

Potatoes wash, put in a saucepan, pour water, put on fire and boil until cooked.

Eggs put them in a saucepan, pour water and cook until the steep consistency.

Beets peel, dice, put into a saucepan, pour water, add the vinegar, place it on the stove and simmer until cooked. Vinegar is necessary that the beet is not white but had a Burgundy color and bright beet broth.

Potatoes and eggs peel, dice and send in a large pot, which will be a beetroot soup.

Ham cut into cubes and put it in the pan.

Cucumbers, green onions and dill wash. Cucumber dice. And green onions and dill chop. Add these ingredients in a saucepan.

In a saucepan, pour the beet broth. If it is not enough, add cooled boiled water.

Pour in the cream, season beetroot soup with salt, citric acid, stir and serve.