Light and very refreshing summer borscht that is consumed cold. Baked beetroot adds a little sweetness and sour cream adds that nice kick.
Take half of the beetroot needed for this recipe, peel and place in a pot. Add 3 cups of cold water, vinegar and bring to a boil. Keep uncovered and cook on medium high heat for about an hour. Then, take the beetroot out, cool, peel and cut into strips. Strain beetroot broth and save it.
Wash the other half of beetroots thoroughly and dry with a cloth. Preheat the oven to 350 and bake beetroot for about an hour. Cool baked beetroot, peel and cut into strips.
Peel and cube potatoes and cook them in salty water. Take cooked potatoes out and save the water.
Wash the eggs and boil them for 10 minutes. Transfer boiled eggs into ice cold water and cool them. Then peel the eggs and chop them.
Place boiled and baked beetroot and potatoes into a pot and add both beetroot broth and potato broth. Then add chopped green onions, boiled eggs, peeled and cubed cucumbers, sugar and salt.
When serving borsht, add sour cream and chopped dill into bowls.
You will need:
For beetroot broth:
- Water – 3 cups
- Beetroot – 18 oz
For potato broth:
- Water – 3 cups
- 4 medium potatoes
- Salt – 1 ½ teaspoon
- 2 cucumbers
- 2 eggs
- Chopped green onions
- Sugar – 2 teaspoons
- White vinegar – 1 tablespoon
- Salt – to taste
- Sour cream
- Chopped dill
1. Instead of white vinegar you can use beetroot vinegar in the same quantity.
2. You can add only whites from boiled eggs to borscht and use egg yolks as a borscht dressing. In this case, mix boiled egg yolks with sugar thoroughly and add to borscht while serving along with chopped dill. In this case, you don’t need to add sugar to borscht and don’t serve it with sour cream.