HOUSE OF ASIA
See the recipe
Cold soup with coconut milk and beet greens
Tasty, quick, and exotic, this coconut milk-based cold soup is a delicious and nutritious lunchtime option. Fresh beet greens give the cold soup a delicate, sweet flavor and aroma.
Ingredients
- 400 ml coconut milk 12-14%
- 1/2 bunch of beet greens, finely chopped
- 1/2 green cucumber, finely chopped
- 1 lightly salted cucumber, finely chopped
- 1 clove of garlic, grated with a teaspoon of salt
- 1/2 bunch of dill, finely chopped
- 1/2 bunch of chives, finely chopped
- 40 ml of beetroot concentrate
- juice from 1/3 lemon
- 200 ml of water
- salt and pepper to taste
A method of preparing
1. Pour water into a pot, add the beet greens and bring to a boil, reduce the heat and simmer for 5 minutes.
2. Pour in the beetroot concentrate, lemon juice and remove from heat.
3. Pour coconut milk into the hot broth. Mix well and then add the green and lightly salted cucumber, chives, dill, and garlic crushed with salt. Refrigerate for at least 2 hours. Add salt and pepper to taste before serving.
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