Cold borscht

8 servings


Delicious borscht cold! A recipe for a wonderful first course for a summer lunch.

The recipe for cold borscht begins with the preparation of beet decoction. For this purpose beets are cleaned and cut into strips.

They put the chopped beets in an enameled pan of cold water (1. 5 liters), pour a little vinegar (1 tbsp), put on fire. Bring to a boil, close with a lid and cook small beets for 40 minutes at low boiling.

Then the beetroot decoction is cooled to room temperature and filtered through a sieve. The resulting decoction in a glass jar or enameled saucepan is placed in a warm place to sour for 8-10 hours. The sour beet broth is cooled to about 8-10 degrees (in the refrigerator).

To prepare cold borscht, peeled carrots are cut into large pieces, placed in a saucepan of water, placed on a moderate heat and boiled until cooked (about 15 minutes).

After that water is drained, and carrots are cut into small cubes or straws.

Cucumbers are also cut into straws.

The spring onions are finely chopped.

Beetroot and carrots, spring onions, fresh cucumbers are put in a saucepan. Add salt, vinegar (2 tbsp), sugar.

It is poured with chilled beet decoction and mixed.

The eggs are boiled, peeled and finely chopped.

Dill or parsley greens are also finely chopped.

When served in plates with cold borscht, put a finely chopped egg, season with sour cream and sprinkle with chopped greens.