Red cold borscht is a summer variety of the well-known first course. The opposite version of hot borscht will also satisfy your hunger well for lunch and will energize you for the whole afternoon. In summer, it is also especially good because on hot days it will give a feeling of freshness and lightness.
Ingredients:
- 4 beets;
- 4 chicken eggs;
- 5 potato tubers;
- 3 fresh cucumbers;
- 400-500 g of ordinary boiled sausage;
- 10 g fresh parsley;
- 5 ml of table vinegar;
- 10 g of green onions and dill.
Preparation:
- Rinse the beets well, peel off the peel, cut each root vegetable in half. Place the beetroot halves in a saucepan and cover with filtered water to the maximum. Put the pan on high heat, wait for the water to boil, then reduce to medium and cook the beets until tender (the process will take about an hour). Once the roots are cooked, remove them from the pan and cool. The water in which the beets were boiled should also cool completely.
- Also put four eggs to boil, boil for about 10-15 minutes after boiling water, cool, putting them in cold water, peel them.
- Peel the potatoes, wash and cook too. Once the potatoes are cooked, remove them from the water. It should cool completely.
- The cooled beets can be cut in different ways: into thin strips, small cubes, or even rubbed on a coarse grater.
- Remove the skin from fresh cucumbers, cut into strips.
- Send the chopped vegetables to the burgundy broth.
- Chop boiled eggs arbitrarily or simply pass through an egg cutter, put in a saucepan.
- Cut the boiled sausage either into short strips or into cubes, add to the other chopped ingredients.
- Wash all greens in water and chop finely, add to a saucepan with borscht.
- The last to pour in the table vinegar according to the recipe.
- Stir the contents of the pan, chill for about half an hour in the refrigerator and can be served.
