Jewish-style borscht
Description
Perfect for lunch. Treat yourself to a juicy Jewish-style borscht during the season of young vegetables. If desired, all ingredients can be boiled in advance and stored in the refrigerator, then sliced just before serving and poured over with vibrant beet broth. Instead of lemon, apple cider vinegar can be used. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance for 12-15 minutes and cool them in ice water.
- 2
Step 2
Boil medium potatoes and beets for 30 minutes over medium heat, then cool them in ice water. Peel the vegetables.
- 3
Step 3
Peel the chicken eggs, rinse them in water to remove even the smallest pieces of shell from the beet soup. Cut into small cubes together with the potatoes and place in a salad bowl or bowl.
- 4
Step 4
Cut off the ends of the cucumber, rinse the vegetable, and chop it into cubes of the same size, adding to the container.
- 5
Step 5
In a jar or other glass container, combine the sliced beet, chilled filtered water, lemon juice, and salt. Gently mix everything. Pour part of the mixture into a container with the remaining sliced vegetables. Chop the fresh herbs and add them to the salad.
- 6
Step 6
Dress it with sour cream or low-fat mayonnaise and serve. If desired, you can chill the borscht in the refrigerator first. Enjoy your meal!