Boil fresh eggs for 10 minutes. When the eggs are hard boiled, place them in cold water with ice to cool. Crack, peel and cut the eggs into cubes.
Pour 6 cups of maple sap into a pot. Peel the cucumbers and cut them into little cubes. Cut marinated beetroot into cubes as well. Add cucumbers, beetroots, eggs, ground black pepper and salt to the pot with maple sap. Add sour cream, mix really well and add chopped dill and green onion.
Serve the borscht with boiled potatoes on the side.
You will need:
- Maple sap – 6 cups
- Marinated beetroot – 7 oz
- 2 cucumbers
- 2 eggs
- Sour cream – ¾ cup
- Chopped green onions
- Chopped dill
- 1 pinch of black pepper
- Salt – to taste
- 8 medium potatoes, not peeled
Wash the beetroot thoroughly, place in a pot, cover with water, add 2 teaspoons of white vinegar and cook for 1- 1 ½ hours. Then, take the beetroot out, cool it down and peel. You can cut it any way you want – cube it, cut into circles or strips.
Boil the water, add peppercorns, salt, cloves and bay leaves. Let boil for 1 minute, turn off the heat and let stand for 5 hours. Then add white vinegar, mix well and strain through a fine mesh.
Place cut beetroot in a jar, cover with hot brine and let marinate in a dark and chill place for 3-4 hours. After, you can pour the brine out and save the beetroot for cooking purposes.