Cold borscht made with pickled beets and sausage
Description
The recipe won't take much time. It's a very tasty cold dish for hot summer days! You can boil the potatoes, beets, and chicken eggs in advance and store them in the refrigerator. Choose sparkling or still mineral water according to your taste. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the potatoes and beets in advance for 30 minutes, and the chicken eggs for 15 minutes, then cool them in ice water.
- 2
Step 2
Peel the boiled beet, then rinse it in water. Grate on a coarse grater or cut into small cubes. Transfer the chopped beet to a bowl or deep plate. Add salt and pour in vinegar. Gently mix and let it sit for 10-15 minutes.
- 3
Step 3
Peel the boiled potatoes and rinse them. Rinse the cucumbers and cut off the ends on both sides. Dice into small cubes and transfer the diced pieces to a salad bowl.
- 4
Step 4
Peel the boiled chicken eggs and rinse them in water. Squeeze the beet mixture to remove the vinegar, but do not rinse! Place it in a salad bowl. Dice the chicken eggs and add them to the container.
- 5
Step 5
Add slices of boiled (milk) sausage and washed fresh herbs—dill or parsley—to the dish. You can also add green onions. Place the prepared ingredients in the refrigerator for 30–50 minutes to chill. Put the mineral water in the refrigerator as well.
- 6
Step 6
After the specified time, add salt and ground black pepper, pour the mineral water into the container, and mix.
- 7
Step 7
Place the sour cream on top and serve the dish chilled.