Cold Borscht

4 servings

60 minutes

The only mandatory ingredients for borscht here are beets, potatoes and sour cream. The rest is responsible for moisture, juiciness and bright taste, without adding volume to the soup.

Energy value per serving

• Calories: 167.2
• Proteins: 7.6g
• Fats: 5.5g
• Carbohydrates: 22.8g

Ingredients

• Beet: 500 g
• Potato: 200 g
• Green onions: 75 g
• Cucumbers: 2 pc
• Sour cream: 2 tbsp
• Chicken egg: 2 pc
• Sugar: to taste
• Vinegar: to taste
• Horseradish: to taste
• Parsley: to taste
• Dill: to taste
• Salt: to taste

Cooking steps

1. Peel the beetroot, cut it into small cubes, place it in a pot, add water (2 cups per serving), add a teaspoon of vinegar, and boil for 20-30 minutes.

   Required ingredients:

   • Beet: 500 g
   • Vinegar:  to taste

2. Strain and cool the prepared beet broth; place the beet in a pot, add boiled potatoes and cucumbers diced into small cubes, chopped egg, and finely chopped green onion.

   Required ingredients:

   • Beet: 500 g
   • Potato: 200 g
   • Cucumbers: 2 pieces
   • Chicken egg: 2 pieces
   • Green onions: 75 g

3. Before serving, put grated horseradish, salt, sugar, and mustard in the pot. Pour everything with beet broth, add sour cream, and mix. When serving, sprinkle the borscht with parsley or dill.

   Required ingredients:

   • Horseradish:  to taste
   • Salt:  to taste
   • Sugar:  to taste
   • Sour cream: 2 tablespoons
   • Parsley:  to taste
   • Dill:  to taste