Cold Borscht Recipe
This dish is so popular that many countries compete with each other for the origin of this culinary heritage.
Many nations of Eastern Europe cook this type of beet soup, it exists in Russia and Ukraine, in Lithuania and Belarus, in Poland and East Prussia (part of Germany).
In Russia, we like borscht so much that we eat it every season and cold in summer.
You need the following ingredients to prepare cold borscht (4 servings):
- 500 gr beets (2 pieces)
- 200 gr potatoes (4 pieces)
- 2 cucumbers
- 4-5 radishes
- 2 hard-boiled eggs
- 1 teaspoon of vinegar or lemon juice
- spring onion
- dill
- sour cream
- salt, pepper, horseradish to your liking
How to prepare:
1. Peel the beets, place them in 1.5-2 litres of cold water (around 2 glasses per person for serving), add a teaspoon of vinegar or lemon juice and boil until ready (30-40 min).
2. Cook the potatoes (with salt) and hard-boiled eggs separately.
3. Remove the beets from the water. Add salt and a little bit of sugar to the water. Leave the water to cool down.
4. Cut the beets into sticks or use the coarse grater.
5. Cut the potato, cucumber and radishes into sticks.
6. Chop the spring onion and dill. Mix the chopped onion with salt and horseradish.
7. Cut the hard-boiled eggs into circles.
8. Mix the chopped vegetables, add chopped spring onion, dill and pepper to your liking.
To serve, pour the cold beet water into the mixture of vegetables and potatoes.
Decorate the soup with the egg circles.
Lastly, add the spoon of sour cream in your soup and eat it with pleasure!
* This recipe is basic, you can also add chopped cooked meat, fish or other vegetables.