Cold Borscht
Description
A hearty and aromatic soup. Thanks to the combination of ingredients, the cold borscht turns out very tasty and filling. You can add boiled potatoes together with the beet, but it's even more delicious to serve the dish chilled with fried or baked potatoes. Instead of kefir, you can use ryazhenka or sour cream mixed with mineral water. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil or bake the beetroot in advance for about 30-40 minutes, and cook the chicken eggs for 15 minutes, then cool them in ice water.
- 2
Step 2
Peel the beets and rinse them in water, then grate them on a fine grater into a deep container. At this stage, you can also add boiled potatoes, treating them the same way as the beets.
- 3
Step 3
Peel the boiled chicken eggs, rinse them in water, and grate them on the same grater into a bowl. You can slice half of an egg to use as a garnish for the dish. Rinse the fresh cucumber and grate half of it on the grater. Rinse the green onions, chop them finely, and add to the bowl together with the grated cucumber.
- 4
Step 4
Season the entire mixture with salt and pepper. You can then place it in the refrigerator, transfer it to plates after chilling, and pour kefir over it.
- 5
Step 5
Pour the cooled kefir of any fat content over the mixture.
- 6
Step 6
Gently mix, then place in the refrigerator for 15–25 minutes to chill, as this dish is served only cold. By the way, many people add ice to it when serving. Once the borscht has cooled, serve it.