Classic Cold Borscht

Description

A hearty first course. If you want to save time, you can cut the beet before boiling. However, experienced cooks do not recommend doing this. First, a whole beet gives the classic cold borscht a beautiful, bright color. Second, it tastes much better and more aromatic than beet boiled in pieces. Serve in bowls and enjoy.

Instructions

1. 1

   Step 1

   Wash and peel the beet. Cover it with cold water and place over high heat to boil. Add lemon juice and cook until the beet is soft.

2. 2

   Step 2

   Boil the eggs hard, then separate the whites from the yolks. Dice the whites and cucumbers into small cubes.

3. 3

   Step 3

   Finely chop dill, parsley, and green onions, and cut the lettuce into thin strips.

4. 4

   Step 4

   Place the cooked beet in cold water. Strain the broth through cheesecloth and cool it down. If you have less than 1.5 liters, dilute with boiled water.

5. 5

   Step 5

   Cut the beet into julienne strips. Place it in a pot. Add cucumbers, parsley, dill, lettuce, egg whites, salt, and sugar. Pour broth over everything.

6. 6

   Step 6

   Pour the soup into bowls. If desired, garnish with a half-boiled egg, fresh herbs, and sour cream.