Cold borscht is a light, refreshing dish that's great for the hot summer months. Pickled beets give the soup a slight sourness and deep red color.
It is necessary
- - 3 medium beets;
- - 3 tbsp. vinegar;
- - 1 liter of water;
- - 4 large potatoes;
- - 1 celery root;
- - green onions;
- - dill;
- - 3 boiled eggs;
- - salt to taste;
- - sour cream.
Instructions
Step 1
Wash and boil the beets, cool and grate. Then pour vinegar over the root vegetable and leave to marinate for 4 hours.
Step 2
Pour water into a saucepan, salt to taste and put on fire. When the water comes to a boil, place the potatoes, cut into small cubes and cut into quarters, into the water. Cook the vegetables for 10 minutes, then put the pickled beets in the soup and keep on the stove for another 5 minutes.
Step 3
Remove the pan from heat, cool the borscht to room temperature, then put it in the refrigerator for half an hour. Pour the cold soup into bowls, put an egg cut into halves in each, add a spoonful of sour cream, sprinkle with finely chopped green onions and dill.
