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Cold borscht with sorrel

Cooking recipes / First course recipes / Borsches

Borsch with sorrel can be prepared both hot and cold, with rustic weed. One of the best dishes in summer is cold borscht. With sorrel, it turns out to be pleasantly sour and useful.

sorrel - 150 g, beets - 1 pc., cucumbers - 2 pcs., radishes - 15 pcs., green onions to taste, dill to taste, rustic milk - 2 l, sugar to taste, salt to taste, sour cream - 1 cup, eggs - 3 pcs.

Go through the leaves of sorrel without petioles, rinse thoroughly and cut. Lower the chopped sorrel into boiling water, boil for 5-10 minutes, cool. Boil the beets, peel and cut into small rectangular pieces. Put chopped beets, cucumbers peeled and cut into chilled decoction with sorrel, pour in whipped rustic milk, add finely chopped radish, spring onions, dill, sour cream, salt and sugar. When serving on a table, add one steep egg, cut into 4 parts, to each plate of cold borscht. Sorrel borscht can be served with boiled potatoes.