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Cold borscht classic recipe

0
1877
Kitchen Eastern European
Calorie content 127.1 kcal
Portions 10 port.
Cooking time 135 minutes
Proteins * 3.6 gr.
Fats * 6.4 gr.
Carbohydrates* 18 gr.
* per 100 gr. product
Cold borscht classic recipe
Content

I want to share with you a classic recipe for an excellent cold borscht that will perfectly satisfy your hunger on a hot day. The dish turns out to be fragrant and light. Cooking such borscht will not be difficult for you.

Ingredients

Cooking process

step 1 out of 7
Wash the beets thoroughly, peel with a vegetable peeler, cut into thin strips.
step 2 out of 7
Put the chopped beets in a saucepan, cover with cold water, add granulated sugar, lemon juice and salt, bring to a boil. Reduce heat and cover. Cook for about 20 minutes. Then cool completely. This will take approximately 1 hour.
step 3 out of 7
Wash and dry the cucumbers thoroughly, cut into thin strips, peel them first, if necessary. Place in the cooled beet broth.
step 4 out of 7
Choose greens according to your own preferences. I always take the standard set - green onions and dill. Rinse it thoroughly under running water and dry it, chop finely and send it to a saucepan. Stir well, cover and refrigerate for about 30 minutes.
step 5 out of 7
Boil chicken eggs. Peel the boiled chicken eggs and chop finely.
step 6 out of 7
Put sour cream in a small bowl and add mustard to taste. Mix thoroughly.
step 7 out of 7
Pour the chilled borscht into plates, put finely chopped chicken eggs. Add sour cream-mustard sauce to the dish. Serve cold borscht on the table.

Bon Appetit!

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