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

Summary

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
CourseMain Dish
CuisineUkrainian

Cold Green Borsch with Cucumbers Ingredients

Cold Green Borsch with Cucumbers
Cold Green Borsch with Cucumbers Print Recipe Cold Green Borsch with Cucumbers Pin Recipe

Cold Green Borsch with Cucumbers 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.
    Cold Green Borsch with Cucumbers step 1
  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.
    Cold Green Borsch with Cucumbers step 3
  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.
    Cold Green Borsch with Cucumbers step 5
  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!