Light and very refreshing borscht for hot summer months. A great lunch choice for vegetarians and everyone who wants to eat healthy.
Soak dried apples in cold water for 30 minutes. Drain the apples, save the water.
Peel the beetroot and shred it. Place shredded beetroot in a bowl and cover with the water from apples. Add 1 piece of rye bread, cover and leave for 24 hours in a dark and chill place.
Cut the apples into strips. Grate the shredded beetroot along with the water through a fine mesh colander and place in a pot. Add cut apples, sugar, vinegar and salt. Then add sour cream, mix well and sprinkle with chopped dill.
Boil the eggs. Cool them down, peel and cut into cubes.
When serving the borst, ladle it into bowls and add cubed boiled eggs on top.
You will need:
- Water – 6 cups
- Beetroot – 16 oz
- Dried apples – 4 oz
- Rye bread – 1 piece
- Sour cream – ¾ cup
- Sugar – 1 tablespoon
- White vinegar – 2 tablespoons
- Chopped dill
- Salt – to taste
- 2 boiled eggs
This borscht is also known as: Cold Borscht