Borscht with cucumbers
Description
Perfect for lunch. Colorful chilled borscht is a real relief from summer heat. It can be served for both lunch and dinner. Meat lovers can add slices of sausage: boiled, smoked, or ham. Pour into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the vegetables and chicken eggs in advance and let them cool.
- 2
Step 2
Peel boiled or baked beet, rinse under water, and grate on a fine grater. If desired, you can grate the mass into a separate container and then place it onto plates in portions.
- 3
Step 3
Peel and rinse the boiled potatoes, then cut them into small cubes. Thoroughly wash the fresh cucumbers, trim off the ends, and cut them into quarters or cubes. If using late-season vegetables, remove the skin and seeds. Add both cut vegetables to the container with the grated beet mass.
- 4
Step 4
Peel and rinse the boiled chicken eggs, cut them into cubes, and add to the container.
- 5
Step 5
Pour kefir of any fat content into a container. Wash and chop fresh herbs, then add them along with salt and pepper. Gently mix the contents of the container.
- 6
Step 6
Place the container in the refrigerator for 20–30 minutes. Then garnish the beet soup with a half of a boiled egg and serve.