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Cold borscht

Cooking recipes / First course recipes / Borsches

1 serving

Cold borscht with grated horseradish and mustard is something. . .

potatoes - 400 g, beets - 400 g, cucumbers - 2 pcs., green onions - 75 g, eggs - 2 pcs., sour cream - 2 tbsp. spoons, sugar - 1 tsp, vinegar to taste, salt to taste

Peel the beets, cut into small cubes, put in a saucepan, pour water (based on 2 cup per serving), add a teaspoon of vinegar and put to cook for 20 - 30 minutes. Strain and cool the ready-made beet broth, put the beets in a saucepan, add boiled potatoes and cucumbers, cut into small cubes, chopped egg and finely chopped spring onions. Put the grated horseradish, salt, sugar and mustard in a saucepan before serving. Pour all this with beet decoction, add sour cream and stir. Serving, sprinkle borscht with parsley greens or dill.