Cold Borsch
by Editorial Staff
Delicious cold borscht! Recipe for a wonderful first course for a summer lunch.
Serving: 8
Ingredients
- Beets – 400-500 g
- Carrots – 100-150 g
- Cucumbers – 3-4 pcs.
- Eggs – 2 pcs.
- Green onions – 1 bunch
- Dill and parsley greens – 0.5 bunch
- Sugar – 1 tbsp
- Salt – 1.5-2 teaspoon
- Vinegar – 3 tbsp
- Sour cream – 0.5 cups
Directions
- Prepare food.
- The recipe for cold borscht begins with the preparation of beet broth. For this, the beets are peeled and cut into strips.
- Put chopped beets in an enamel pot with cold water (1.5 liters), pour in a little vinegar (1 tbsp), put on fire. Bring to a boil, cover with a lid and boil medium-sized beets for 40 minutes with a low boil.
- Then the beet broth is cooled to room temperature and filtered through a sieve. The resulting broth in a glass jar or enamel pan is placed in a warm place for souring for 8-10 hours. Sour beet broth is cooled to about 8-10 degrees (in the refrigerator).
- To prepare cold borscht, cut the peeled carrots into large pieces, put in a saucepan with water, put on moderate heat and cook until tender (about 15 minutes).
- After that, the water is drained, and the carrots are cut into small cubes or strips.
- Cucumbers are also cut into strips.
- Chives are finely chopped.
- Beets and carrots, green onions, fresh cucumbers are placed in a saucepan. Add salt, vinegar (2 tablespoons), sugar.
- Pour chilled beetroot broth and mix everything.
- Eggs are boiled, peeled and cut into small pieces.
- Dill or parsley greens are also finely chopped.
- When serving, a finely chopped egg is placed in plates with cold borsch, seasoned with sour cream and sprinkled with chopped herbs. Bon appetit!
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