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.
CaloriesProteinsFatsCarbohydrates
167.2
kcal7.6g
grams5.5g
grams22.8g
gramsBeetroot
500
g
Potato
200
g
Spring onion
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
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.
- Beetroot: 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.
- Beetroot: 500 g
- Potato: 200 g
- Cucumbers: 2 pieces
- Chicken egg: 2 pieces
- Spring onion: 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.
- Horseradish: to taste
- Salt: to taste
- Sugar: to taste
- Sour cream: 2 tablespoons
- Parsley: to taste
- Dill: to taste
