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Cold borsch with sorrel

0
2317
Kitchen Russian
Calorie content 121.4 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 3.3 gr.
Fats * 5.9 gr.
Carbohydrates* 15.7 g
* per 100 gr. product
Cold borsch with sorrel
Content

The beetroot and sorrel fridge turns out to be a little sour, refreshing and quenches thirst well in summer. The soup also includes young radishes, cucumbers and herbs, it is advisable to take everything from your own garden.

Ingredients

Cooking process

step 1 out of 4
Sort the sorrel, wash and cut. Cut the cuttings into small pieces. Boil sorrel in 0.4 liters of water and cool.
step 2 out of 4
Peel the beets cooked the day before and cut into strips. Add beets, finely chopped cucumbers to the cooled sorrel broth and stir. Cut off the tops and tails from the radish. Cut into small pieces and put in the sorrel broth.
step 3 out of 4
Finely chop the washed greens (dill, green onions, parsley) and add to the soup.
step 4 out of 4
Mix curdled milk and sour cream, pour into cold borscht. Add salt and granulated sugar to taste to adjust the sweet and sour taste. Cook eggs in advance for serving. Peel, cut in half and put half the egg into the soup.

Bon Appetit!

 

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