Orzeźwiająca zimna zupa z buraków, ogórków i jaj przepiórczych, idealna na upalne dni. Lekka i pełna smaku.
# Składniki:
→ Vegetables
01 - 2 medium beetroots, cooked and grated
02 - 1 cucumber, diced
03 - 4 radishes, thinly sliced
04 - 1 bunch of fresh dill, chopped
05 - 1 bunch of green onions, chopped
→ Dairy
06 - 2 cups plain yogurt
07 - 1 cup buttermilk
→ Eggs
08 - 8 quail eggs, hard-boiled and peeled
→ Seasonings
09 - Salt to taste
10 - Pepper to taste
11 - Lemon juice to taste
# Przygotowanie:
01 - In a large bowl, combine the grated beetroots, diced cucumber, sliced radishes, chopped dill, and green onions.
02 - In a separate bowl, whisk together the yogurt and buttermilk until smooth.
03 - Pour the yogurt mixture over the vegetable mixture and stir to combine.
04 - Season with salt, pepper, and lemon juice to taste.
05 - Chill the borscht in the refrigerator for at least 1 hour before serving.
06 - Serve in bowls, garnished with halved quail eggs on top.
