spinach and beets soup

Cold Soup with spinach and beets.

200 g (7 oz) young beets roots with leaves, peeled, chopped.
200 g (7 oz) sorrel, chopped.
1,5 litres (3 pint) - water.
400 g (14 oz) spinach, chopped.
2 tbsp green parsley, chopped.
3 eggs, hard boiled, chopped.
1 - 2 tsp sugar.
4 tbsp sour cream.
salt, to taste.

1. Put beets and sorrel into hot water and bring to boil. Cook for 10 - 15 minutes. Take away from the heat, set aside to chill.
2. Put remaining ingredients in to cold beets with sorrel and it's decoction.
3. Ad chopped greenery, sugar and salt, stir well.
4. Top with sour cream. Serve cold.

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