Cold Green Borsch with Cucumbers
by Editorial Staff
Unusual cold soup with sorrel and fresh cucumbers is a great option for a summer first course.
Ingredients
- Cucumbers – 2 pcs.
- Fresh sorrel – 100 g
- Fresh dill – 10 g
- Potatoes – 2-4 pcs.
- Eggs – 2 pcs.
- Salt to taste
- Sour cream (for serving) – 20 g
- Water – 1.5 l
Directions
- Rinse the sorrel and dill and cut into a saucepan, pour half the specified amount of water, bring to a boil. Put the sorrel and dill in the water. Cook for 2 minutes. Then puree the sorrel with dill with a hand blender.
- Peel and dice the potatoes.
- Pour the other half of the water into a bowl, add the chopped potatoes and boil for 20 minutes. Cool the potatoes. Do not drain the broth. Pour the broth into a saucepan with sorrel and dill and put potatoes.
- Rinse fresh cucumbers and cut them into cubes.
- Pour the eggs with water and boil them hard (within 5 minutes). Then cool boiled eggs in cold water, peel and cut into cubes.
- Place the chopped eggs in a saucepan with herbs and potatoes. Put the sliced cucumbers there.
- Add salt. Stir the soup. Serve chilled green borscht with cucumbers, adding sour cream to each portion. Bon Appetit!
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