Cold summer borsch

Cold summer borsch – a detailed recipe for cooking. friends: Time: 4 hours. 50 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 5 pieces. freshly washed beets (about 900 gr. without tops)
• 2 tbsp. chicken broth
• 450 gr sour cream, plus additional for serving
• 1/2 tbsp. yogurt without filler
• 1/4 Art. Sahara
• 2 tbsp. l lemon juice
• 2 tsp champagne vinegar
• 1.5 tsp ground black pepper
• 2 tbsp. diced cucumber, without seeds
• 1/2 tbsp. chopped green onions, white and green parts
• 2 tbsp. l chopped dill, plus extra for serving

Recipes with similar ingredients: beets, green onions, cucumbers, champagne vinegar, yogurt, dill

Recipe preparation:

1. Put the beets in a large pot of boiling salt water and boil until soft, 30-40 minutes. Put the beets in bowl with a slotted spoon and set aside to allow to cool. Strain liquid from the beets through a fine sieve and let cool.
2. In a large bowl, mix 1.5 tbsp. beet water, chicken broth, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tbsp. l salt and pepper. Peel the cooled beets with a small vegetable knife or peel the peel with your hands. Chop the beets small or medium cubes.
3. Add beets, cucumber, green onions and dill to the soup. Cover plastic wrap and refrigerate for at least 4 hours. or at night. Season to taste and serve the borscht cold with a spoon sour cream and a sprig of fresh dill as a decoration.