Ingredients
800 g sour cream
160 g beetroot
1 cup (200 ml) brine from the gherkins
80 g boiled veal
1 small cucumber
gherkins 1
2 eggs
garlic
dill
pepper
salt
Method
Cleaned beetroot Boil until tender, peel and press . Add the brine from the pickles, chopped herbs, cream, diced gherkins, meat and mix well. Then add peeled and cut into pieces of fresh cucumber and the chopped boiled eggs, black pepper, salt and mix well again.
Containers:
Difficulty
Average
Tested
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