Cold Green Borsch with Cucumbers

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

Ingredients

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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Cold Green Borsch with Cucumbers

Ingredients

Directions

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