Cold Green Borsch with Cucumbers

Unusual cold soup with sorrel and fresh cucumbers is a great option for a summer first course.

Summary

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

Instructions

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!