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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Lazy summer days are here and you want something refreshing and easy to make? Tired of iced tea? Make cold borscht! Ingredients:
for soup |
1 large bunch of young beets |
sugar, salt, lemon juice (or vinegar) to taste |
for garnish |
2-3 hardboiled eggs |
1 peeled english cucumber, diced |
1 small bunch of fresh dill, finely chopped |
sour cream |
Directions:
1. Peel the beets and grate them on the coarse grater
2. Boil about 1 gallon of water
3. Drop all shredded beets into the water, bring back to boil
4. Reduce heat and cook for 10 minutes, no longer, over low heat.
5. Add salt, sugar and lemon juice (vinegar) to taste.
6. The soup should taste sweet and sour, but not overpowering
7. Cool the soup off and chill in the fridge.
8. Prepare garnish:
9. Boil the eggs, cool, peel and chop coarsely
10. Peel and dice the cucumber
11. Chop dill
12. Add about 1-2 tablespoon of garnish into each plate of borscht.
13. Add sour cream
14. Serve chilled
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