Cold borscht with sour cream
5 servings
35 minutes
Cold borscht with sour cream is a refreshing dish of Ukrainian cuisine, perfect for summer heat. Its history goes back centuries when simple and accessible ingredients combined into a harmonious ensemble of flavors. Beets give the borscht a rich color and sweet undertone, while vinegar and spices add a pleasant tanginess. Carrots add softness, and fresh cucumbers and green onions refresh the taste. A boiled egg adds heartiness, while sour cream provides a creamy tenderness. This borscht is not only tasty but also healthy due to its richness in vitamins and minerals. Chilled, it quenches thirst and satisfies hunger, while its lightness makes it an excellent choice for both lunch and dinner. It is served with bread or garlic pampushki.
1
Then we combine the carrots with the beets and add hot water to the pot, seasoning with salt, pepper, sugar, and spices. Bring to a boil. Cool down.
- Carrot: 1 piece
- Beetroot: 3 pieces
- Water: 15 glasss
- Salt: 10 g
- Spices: 5 g
- Sugar: 10 g
2
In a plate, we place sliced cucumber and a couple of green onion feathers, a boiled peeled egg cut in half, then pour the soup on top and add sour cream.
- Cucumbers: 4 pieces
- Onion greens (green tops): 4 pieces
- Sour cream 20% fat: 4 tablespoons
3
We peel the beetroot and wash it. Then we cut it into strips and fry it in a pot with vegetable oil and vinegar.
- Beetroot: 3 pieces
- Vinegar: 5 ml
4
Separately fry the peeled carrot, cut into strips, until cooked.
- Carrot: 1 piece
