Beet (Cold Borscht)
In summer, a dark purple borscht called beet borscht served cold is always a delight. Crunchy cucumbers, shallots and radishes make it especially refreshing.
Ingredients
| FOR BORCH: |
| beets (medium) 6-8 pcs |
| water 2 liters |
| sugar to taste |
| salt to taste |
| black pepper (freshly ground) to taste |
| lemon juice (large) 1 pc |
| FOR SERVING: |
| cucumber 3 pcs |
| radish 6 pcs |
| hard-boiled egg 3 pcs |
| dill to taste |
| green onion to taste |
| sour cream to taste |
| lemon slices (served separately) |
Instructions
Step 1
Peel the beets, cut into quarters and put them into the water. Bring to the boil, skim off the foam. Simmer over low heat for 35-40 minutes or until the beets can be easily pierced with a fork.
Step 2
Remove from heat and allow to cool completely. Once cooled, take the beets out and grate them into a coarse grater. Return the grated beets to the beet broth.
Step 3
Season with sugar, salt, pepper and lemon juice. Once seasoned, mix well and taste. Place in the fridge to infuse well and chill, ideally overnight.
Step 4
Dice the cucumber and radish, cut some of the radish into rings for decoration. Chop the dill and onion, including the green and white parts. Divide the eggs into halves.
Step 5
Pour the cooled soup into bowls (50% broth, 50% grated beets). Put a spoonful of cucumbers, green onions, radishes, half a hard-boiled egg and a healthy pinch of chopped fresh dill in each bowl. Add a spoonful of sour cream. Serve with lemon slices, which you can squeeze into the soup before using. Bon appetit!
