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Cold borscht i

Cooking recipes / First course recipes / Borsches

6 servings
1 hour your 30 min

A variety of cold borscht do not need a recommendation, they have long gained wide popularity. You probably have your favorite recipe for cold borscht, but it's always interesting to try a new version.

Beets - 2 pcs., Cucumbers - 2 pcs., Eggs - 2 pcs., Green onions - 1-2 pcs., Water - 1 l, Sugar - 1 tbsp. spoon, Salt - 1 h. Spoon, Lemon juice - 1 tsp, or citric acid - at the tip of a knife

Delicious, light, refreshing cold borscht, the recipe of which is offered here, cooking is very simple, special culinary skills and does not take much time. First you need to prepare the products. Everything you need for cold borscht is in front of you.

How to cook cold borscht: Clean the raw beets, rinse in cold water, cut into strips.

Add granulated sugar, lemon juice or citric acid.

Fill with hot water. Cook under a lid, over a low heat, for about 30 minutes, then cool.

Boil the eggs (pour water, bring to a boil, cook for 7 minutes), cool, peel and finely chop.

Wash and finely chop the fresh cucumbers.

Wash and thinly chop the spring onions. Set aside a little for decoration.

Pour the prepared products into borscht (or pour with a decoction with beet chopped products directly in plates, in portions). If necessary, add sugar, salt, lemon juice or vinegar to cold borscht to taste.

Serve cold borscht with sour cream, sprinkling finely chopped greens.