Cold borscht with beets is a great solution for a hot summer day, it is not only refreshing, but also perfectly filling.
Ingredients:
eggs – 2 pcs.
medium-sized beets – 3 pcs.
drinking water – 2.5 l
apple vinegar – 1 tbsp. l.
medium-sized potatoes – 5 pcs.
cucumbers of medium size – 2 pcs.
green onion – 60 g
dill – 60 g
salt, ground black pepper, sour cream – to taste
Preparation:
Step 1
Prepare the ingredients for cold borscht with beets. Place the eggs in a mug, pour cold water and bring to a boil. Cook for 10-12 minutes.
Step 2
Wash the beets with a brush. Peel one tuber, cut it into quarters and put it in a saucepan. Pour 2 liters of cold drinking water, add vinegar and bring to a boil. Cook over low heat for about 30-40 minutes.
Step 3
Put the finished beets on a plate and let them cool down a little. Then cut into strips. Strain the broth. Add chopped beets to it and let it cool. Store in the refrigerator until use.
Step 4
Wrap the remaining beets in foil and bake at 180°C for 40 minutes. Rinse with cold water and let cool. Cut into strips and transfer to the beet broth from the refrigerator.Step 5
Wash, peel and cut the potatoes into slices. Put in a pan. Pour in the remaining cold drinking water, bring to a boil and add plenty of salt. Cook, covered with a lid, for 15 minutes.
Step 6
Remove the pan from the heat. Allow the potatoes to cool to room temperature along with the broth. Then close with a lid and store in the refrigerator until use.
Step 7
Peel the eggs and cut them into cubes. Wash, peel and also cut the cucumbers into cubes. Wash the onion and dill, dry well with a paper towel and finely chop.
Step 8
Combine potato broth with potatoes with beets and beets. Add the prepared cucumbers, eggs, green onions and dill. Add a little salt and pepper. Place in the refrigerator for 1 hour.
Step 9
Pour the cold borscht into serving plates. Add a little sour cream to each and serve.