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| Pieces | 192 |
| Size | 1024x768 |
| Complexity | normal |
| Added | Наташенька Копенко |
| Published | 11/9/15 |
| Players | 699 |
| Best time | 00:02:23 |
| Average time | 00:42:27 |
The second most popular beet soup of Slavic cuisine after borscht is beetroot soup. This is a cold summer stew made from boiled red beetroot with fresh seasonal vegetables, herbs, sour cream and ice, which is good to throw directly onto the plate. Beet broth, beet kvass, and even mineral water can act as broth here.
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