Cold soup
Description
Cold borscht is prepared in no time. The main thing is to have boiled beetroot on hand. I often buy canned grated beets in jars, which makes it even easier. Boil the eggs, chop fresh cucumber and herbs. Mix everything together and the cold borscht is ready! You can also make the borscht not with water, but with kefir. It turns out just as fresh and delicious. Rub the green onions with salt so that they don't float on top, but share their flavor with the other ingredients. Pour into bowls and serve.
Instructions
- 1
Step 1
1. For making cold borscht, we need boiled beetroot. You can cook it yourself or buy ready-made. You can bake the beet in foil in the oven until soft (about 30 minutes) or use pickled beet. In any case, the cooked beet should be peeled.
- 2
Step 2
2. Grate the peeled beetroot on a grater.
- 3
Step 3
3. In a saucepan, mix the boiled grated beet with boiled water and lemon juice. The lemon juice will help preserve the bright color of the beet, and also add a refreshing note to the cold soup.
- 4
Step 4
4. Boil the eggs hard.
- 5
Step 5
5. Cut the peeled and boiled eggs into cubes.
- 6
Step 6
6. Wash the cucumbers and cut them into small cubes. If the cucumbers are young, you don't need to peel them. If desired, you can remove the seeds from the cucumbers with a spoon.
- 7
Step 7
7. In a pot or bowl, rub the chopped green onions with salt. Add the sliced cucumbers and boiled eggs, then pour in the beet mixture. Add sour cream. Mix well and garnish with chopped dill. The cold soup is ready! Serve in bowls with boiled potatoes.