2012-05-05

Cold borscht

Cold borscht
Author:
Category
Soups
Ingredients
  • Milk whey - 2.5 l
  • Ryazhenka - 1 l
  • Young beets - 3 pcs.
  • Young carrots - 3 pcs.
  • Small young potatoes - 300 g
  • Young onion - 4 pcs.
  • Garlic - 1 head
  • Fresh cucumber - 3 pcs.
  • Radish - 10 pcs.
  • Coriander - 1 bunch
  • Dill - 1 bunch
  • Parsley - 1 bunch
  • Egg - 4 pcs.
  • Ham / Boiled meat / Sausage / Tuna - 300 g
  • Salt - to taste
  • Ground black pepper - to taste
The beginning of summer brings the sun, the first hot days, rich greens and early vegetables, which have an extremely delicate and fresh taste, and their colors cheer just like the bouquet of autumn asters, but instead of the sadness of autumn, they inspire a wonderful iridescent mood.

Cold borscht recipe


1

Wash and boil beets, carrots and potatoes on the stove. Pour cold water to make peeling easier, peel.

2

Boil for 6 min. eggs.

3

While root vegetables and eggs are cooking, wash other vegetables and herbs. Peel the onion and garlic.

4

Chop all vegetables and herbs into a bowl or saucepan. Cut everything into small cubes.

5

Chop ham or boiled meat, or canned tuna into small cubes. You need to take lean meat.

6

Chop the eggs into cubes.

7

Salt and pepper everything to taste, mix, pour whey, add sour cream and mix.

8

Place in the refrigerator for an hour to cool and infuse.

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