RECIPE
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RECIPE
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Step 9
Pour cold borscht with beets into portioned plates. Add some sour cream to each and serve. You can decorate with leaves of fresh herbs.
Step 9
Combine potato broth with potatoes with beet and beets. Add prepared cucumbers, eggs, green onions and dill. Salt and pepper a little. Place in refrigerator for 1 hour.
Step 8
Peel the borscht eggs and cut into cubes. Wash the cucumbers, peel and also cut into cubes. Wash the onion and dill, dry well with a paper towel and finely chop.
Step 7
Remove the saucepan from the heat. Remove the cover. Let the potatoes cool at room temperature along with the broth. Then close the container and refrigerate until use.
Step 6
Wash potatoes for cold borscht, peel and cut into slices. Put in a saucepan. Pour in the remaining cold drinking water, bring to a boil and salt heavily. Simmer, covered, for 15 minutes.
Step 5
Wrap the remaining borscht beets in foil and bake at 180°C for 40 minutes. Rinse with cold water and let cool. Cut into strips and transfer to beetroot broth from the refrigerator.
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