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Cold is a recipe for Belarusian and Polish cuisine. This is a cold soup on beet or oxalic decoction, some kind of fermented milk product. More details about the cold... The cold recipe is also present in Ukrainian, Latvian and Lithuanian cuisines, but it is believed that Belarusian cold is considered classic. As a rule, cold beetroot is prepared. Sorrel chiller is much less common. Now about how to make cold. The recipe for beet chillers is very simple: beets are boiled, then boiled beets, cucumbers, and green onions are milled into broth. Sugar, lemon are also added. If the recipe is cold on kefir, kefir or prostokvash is added. They also lay a boiled egg. The resulting soup must be cooled to get a real cold.