Cold Borscht

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The essential ingredients for this borscht are just beets, potatoes, and sour cream. The rest adds moisture, juiciness, and vibrant flavor without increasing the soup's volume.

Ingredients

Beetroot - 17.6 oz
Potato - 7.1 oz
Scallions - 2.6 oz
Cucumbers - 2 pieces
Sour Cream - 2 spoons
Chicken Egg - 2 pieces
Sugar - to taste
Vinegar essence - to taste
Horseradish Leaves - to taste
Parsley - to taste
Dill - to taste
Salt - to taste

Step by Step guide

Step 1

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

Step 2

Strain the prepared beet broth and let it cool; place the beets in a pot, add boiled potatoes and cucumbers cut into small cubes, chopped egg, and finely chopped green onions.

Step 3

Before serving, add grated horseradish, salt, sugar, and mustard to the pot. Pour in the beet broth, add sour cream, and stir well. When serving, sprinkle the borscht with chopped parsley or dill.