Svekolnik-i

1 serving


Beets are peeled, cut into small cubes, put in a saucepan, poured with water (at the rate of 2 cup per portion), add a teaspoon of vinegar and cook for 20 - 30 minutes. The finished beet broth is strained and cooled. Beetroot is placed in a saucepan, boiled potatoes and cucumbers, diced, chopped egg and finely chopped spring onions are added. Grated horseradish, salt, sugar and mustard are put into a pot of soup. One performs beet decoction pouring, sour cream addition and stirring. Beetroot is sprinkled with chopped parsley or dill greens.