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

  1. 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.
  2. Peel and dice the potatoes.
  3. 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.
  4. Rinse fresh cucumbers and cut them into cubes.
  5. Pour the eggs with water and boil them hard (within 5 minutes). Then cool boiled eggs in cold water, peel and cut into cubes.
  6. Place the chopped eggs in a saucepan with herbs and potatoes. Put the sliced ​​cucumbers there.
  7. Add salt. Stir the soup. Serve chilled green borscht with cucumbers, adding sour cream to each portion. Bon Appetit!

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