Classic cold borscht
Description
The soup is simple and quick to prepare. Borscht comes in many varieties: hot and cold, with or without potatoes, made on kefir, vegetable broth, and even mineral water. But the main ingredient, of course, is beetroot. It is beetroot that gives the dish its distinctive flavor and color. Many believe that one of the most important ingredients is fresh herbs, and I agree with this completely, so I always add green onions, parsley, and dill to my borscht. The result is truly very, very tasty. I've tried preparing borscht with mineral water, beet broth, and kvass, but my favorite version is this one. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Thoroughly wash all the vegetables and boil the eggs hard.
- 2
Step 2
Slice the radishes into thin rounds and cut the cucumbers into half-moons of the same thickness.
- 3
Step 3
Grate the beet on a coarse grater, cut the boiled potato into cubes, and finely chop the green onion. Combine all ingredients in a bowl and mix well.
- 4
Step 4
Add kefir, a little salt, and mix the resulting mass thoroughly.
- 5
Step 5
Serve the borscht with half a boiled egg.