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Cold borscht like in the dining room

0
3834
Kitchen Eastern European
Calorie content 127.1 kcal
Portions 8 port.
Cooking time 150 minutes
Proteins * 3.6 gr.
Fats * 6.4 gr.
Carbohydrates* 18 gr.
* per 100 gr. product
Cold borscht like in the dining room
Content

Your attention is given to a classic recipe for cold borscht, as in the dining room. This is a recipe from the old Soviet times. Borscht is made from boiled beets, eggs, fresh cucumbers and herbs. This soup will refresh you in the summer heat, and saturate you with vitamins in the cold season.

Ingredients

Cooking process

step 1 out of 6
Wash the beets, peel and cut into thin cubes. Boil the required amount of water in a soup pot, add sugar and salt to your liking and cook the beetroot pieces for 20 minutes. Be sure to add lemon juice to the beets so that they don't lose their color.
step 2 out of 6
Then turn off the heat and leave the beets in the broth for 1 hour to cool.
step 3 out of 6
While the beets are cooling, rinse the fresh cucumbers and herbs. Chop the cucumbers into thin cubes. Finely chop the greens. Transfer the cucumbers and herbs to the cooled broth of beets, stir and place the pot with borscht in the refrigerator for 1 hour.
step 4 out of 6
Boil hard-boiled eggs and cool them in cold water. Peel the egg and cut into small pieces. You can cut them into quarters and then place them on each plate.
step 5 out of 6
In a separate cup, combine sour cream and mustard. Add the amount of mustard to your liking.
step 6 out of 6
Pour the cooled borscht into portioned plates. Put sour cream, pieces of boiled eggs in each plate and serve the dish to the table.

Bon Appetit!

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