Beetroot is a relative of borscht. It is served cold in summer and hot in winter. Therefore, this dish can be prepared all year round.
It is necessary
400 grams of beets, 400 grams of potatoes, 2 eggs, 60 grams of green onions, 160 grams of cucumbers, 1 teaspoon of citric acid, 120 grams of sour cream, 20 grams of herbs, salt, pepper - to taste
Instructions
Step 1
Boil and peel potatoes, eggs and beets. Cut the potatoes into small slices, the eggs into wedges, chop the beets into strips.
Step 2
Boil a pot of water, add potatoes, beets, citric acid and stir. Bring to a boil and cook for 5 minutes, refrigerate.
Step 3
Chop the cucumbers into small strips, finely chop the green onions. Add cucumbers and onions to the beetroot. If you prefer hot beetroot, put it on a low heat and heat it (but do not bring it to a boil).
Step 4
When serving, add a few wedges of egg, chopped herbs and sour cream to each plate.
