Cold Red Borsch is a necessary dish on a summer day. Light, refreshing soup will make you full for a whole day.
Ingredients for preparing Cold Red Borsch:
- 400 g beet.
- 600 g potatoes.
- 1 ea onion.
- 1 1/2 ts sugar.
- 4 ts vinegar.
- 2 ts salt.
- Cucumbers.
- Hard-boiled eggs.
- Spring onion.
- Sour cream.
Method:
- Wash dried fruits carefully, pour over cold water, add sugar and cook on medium heat.
- Cut beet into strips, pour over hot water, add vinegar and salt and cook; pour off into a separate bowl a half of beet water and cook beet in the rest until it is soft.
- Add finely chopped onion, cubed potatoes and cook for 20 minutes.
- Cool down and pour in cold beet water, add sugar to taste.
- Serve in deep plates.
- Before serving put cubed cucumbers, green and chopped eggs, sour cream in every plate.