Cold Beet Soup

1. 1 Beetroot≈ $2.50 per kg 120 g
2. 2 Cucumbers≈ $3.67 per kg 100 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Potatoes≈ $2.15 per kg 80 g
5. 5 Green onionspack 50 g ≈ $1.30 10 g
6. 6 Dillpack 50 g ≈ $1.80 8 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Lemon≈ $4.65 per kg 15 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: wash the beets¹, roast at 180°C until tender, about 40 minutes; cool, peel and grate on a coarse grater.

2. Make the cold broth: in a bowl, combine 400 ml cold water, lemon⁸ juice and salt, and stir until dissolved.

3. Prepare the cucumber²: cut into cubes about 1 cm; prepare the potatoes⁴, boil until done, cool and cube; hard‑boil the eggs³, peel and cut in half.

4. Combine ingredients: in a large bowl place the grated beet¹, add cucumber², potato⁴ cubes and eggs³, greens⁵, pour over the cold broth, gently mix.

5. Taste check: if needed, salt and pepper to taste.

6. Chill: place in the refrigerator for 1–2 hours before serving so flavors meld.

7. Serving: serve cold with sour⁷ cream; garnish with greens⁵ and a slice of cucumber².

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.