Improving the grandmother's recipe refrigerator to prepare even faster, you do not need to cool for a long time

Beet chiller - The crown seasonal dish of my mother's friend. We love to visit her in the country, where during the summer in the refrigerator hides from the heat of a five-liter pan with cool ruby soup. When it is hot outside and you do not really want to eat, the cold beet becomes a favorite dish for lunch: it saturates the body with vitamins and perfectly quenches thirst.



I remember the first time aunt of light invited us to her weekend. The beginning of July turned out to be incredibly hot, and everyone around, especially the citizens, suffered from high temperatures. So we took the opportunity to get some fresh air and went to the suburbs for two days.

To get had to train, comfortable which can not be called, and then another twenty minutes to walk along the country road. Tree branches saved us from direct sunlight, but could not give the long-awaited freshness and coolness, because during the day the air unbearably warmed.



A friend greeted us with open arms and led us into the garden where the dining table was set. We were so tired of the heat that we absolutely did not want to eat, but, observing decency, we followed Aunt Light to the gazebo. “In the evening we will fry a barbecue, and now I will feed you with a refrigerator!” the hostess explained and sat us at a table covered with a white tablecloth, and she went to the house for a treat.

A minute later, we already had cute bowls with burgundy soup, in which quarters of eggs sprinkled with greens swam. The refrigerator made of beets fell to our taste, and we felt such a surge of strength and energy that even asked for supplements! After lunch, my mother asked her friend how she prepared the dish.

Anyone interested, write down the recipe!

The ingredients

• 3 large table burgundy beets
• 1 tuft of dill greens
• 1 bundle of green onions
• 4 chicken eggs
• 1 pinch of salt
• 1-2 tbsp. l of sugar sand
• 3 cloves of garlic
• 1 lemon
• 1 cup of kefir
• 3 fresh cucumbers
• 1 cup sour cream

Preparation

1. Wash the beets, remove the peel, put them in a pot of cold water and cook them until they're ready. Then take out the root vegetables and put on a plate to cool, and the broth set to cool in a bowl of cold water.
   
   
   
   
2. Sodium chilled beets on a large grater. Cucumbers and greens are recommended to wash beforehand and let water drain. Then cut the cucumbers with a thin straw, and the greens gently grind, removing the thick and hard stems.
   
   
   
   
3. Two sodium eggs on a large grater, and leave the other two for decor. Put crushed products in an enameled pan and squeeze garlic to them.
4. Pour vegetables with cold beet broth, add salt and sugar. Squeeze the juice out of half a lemon. Pour a glass of kefir into the pot and mix it thoroughly. Done!
   
   
   
   

Refrigerator made of beets: editorial advice The consistency of the dish adjust independently at your discretion. If you want to get more liquid, a share of cold boiled water. The amount of salt and sugar should be added to taste. The refrigerator should be allowed to brew in the refrigerator for a couple of hours, then it will taste even better.



Serving the dish on the table is recommended in deep plates. You can decorate with pieces of eggs, add a spoonful of sour cream and sprinkle generously with greens. Some housewives put boiled potatoes and fresh radishes in the refrigerator. For spiciness, you can add black ground or fresh hot red pepper, a teaspoon of mustard or horseradish to it - this is already for an amateur.

Take a note of the recipe: summer is coming in handy!