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➠ Cold borscht on the water

Cold borscht on the water

1954

Kitchen Eastern European

Calorie content 127.1 kcal

Portions 8 port.

Cooking time 215 minutes

Proteins * 3.6 gr.

Fats * 6.4 gr.

Carbohydrates* 18 gr.

Content

If you're in the mood for real cold beet soup, this is the way to go. Spicy sour cream - mustard dressing adds spice to the soup.

Ingredients

Cooking process

Wash the beets, cut the peel and cut into thin strips. Boil eggs for 10 minutes and cover with cold water.

Bring the water to a boil in a saucepan, add sugar, salt and lemon juice. The latter is necessary to preserve the color of the beets during cooking. Place the beets in boiling water and cook for 20 minutes. Leave the vegetable in the broth to cool for 1-2 hours.

Wash the cucumbers and cut into small plates or cubes, removing the tails immediately. Rinse the greens under running water and chop. Transfer the cucumber with herbs to the borscht and put the pot in the refrigerator for 1 hour.